Steps
1. Heat olive oil in a pot over medium heat.
2. Add diced onions and minced garlic, sauté until onions are translucent.
3. Peel and cube the potato, add it to the pot with vegetable broth.
4. Simmer until the potato is tender.
5. Use an immersion blender to puree the soup until smooth.
6. Stir in coconut milk, season with salt and pepper.
7. Simmer for another 5 minutes before serving.