Spring Egg Drop Soup

INGREDIENTS

• 1/4 olive oil
• 2 medium carrots, peeled, chopped
• 6 small spring onions, bulbs only, coarsely chopped (about 1 1/2 cups)
• 3 medium spring garlic bulbs, 1-2 garlic scapes, or 2 regular garlic cloves, thinly sliced
• Kosher salt
• 4 low-sodium chicken broth
• 1/2 asparagus, sliced on a diagonal 1/2-inch thick
• 1/4 sugar snap peas, sliced on a diagonal 1/4-inch thick
• 2/3 shelled fresh peas (from about 2/3 pound pods)
• 2 large eggs
• 1 grated Parmesan plus more for serving
• 1/4 torn fresh basil leaves
• 1/4 torn fresh mint leaves
• 1 1/2 (or more) fresh lemon juice