In a medium-sized pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, cooking until softened and fragrant, about 3-4 minutes.

Stir in the diced potatoes, allowing them to coat in the oil.

Add the vegetable broth to the pot, ensuring the potatoes are fully submerged.

Sprinkle in salt and pepper to taste.

Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes.

Once the potatoes are cooked, use an immersion blender to puree the soup until smooth.

Add the coconut milk to the blended soup, stirring until well combined.

Taste the soup and adjust the seasoning as needed. Serve hot, garnished with fresh herbs.