In a large stockpot, heat olive oil over medium/low heat. Add onion, salt, pepper, and garlic. Saute for 1-2 minutes, until onions are tender, not brown.
Add peas, broth, and curry powder. Increase heat to high and bring to a boil. Reduce heat to low, cover, and simmer until peas are tender, about 45-50 minutes.
Using an immersion blender, puree soup until desired consistency is reached. Serve.