Peel and dice the potatoes into 2cm pieces, then set aside. Dice the onion and crush or mince the garlic.
Heat the oil in a large pot over medium heat until shimmering. Add the diced onion and sauté until it becomes deeply fragrant and golden, about 5 minutes.
Add the crushed garlic to the pot and cook for about 30 seconds until fragrant, making sure not to burn it.
Stir in the diced potatoes, coating them with the fragrant onion and garlic. Cook for 2 minutes to start softening the potatoes.
Pour in the vegetable broth, ensuring the potatoes are covered. Bring the mixture to a gentle simmer and cook for 15-20 minutes until the potatoes are fork-tender and soft.
Use an immersion blender directly in the pot, or carefully transfer the soup in batches to a stand blender. Blend until the soup is smooth and velvety, with no lumps remaining.
Stir in the coconut milk and season with salt, pepper, and optional smoked paprika or herbs. Adjust the seasoning to taste.
Allow the soup to rest for 5 minutes so flavors meld and the consistency thickens slightly. Give it a gentle stir before serving.
Spoon the warm, velvety soup into bowls, garnish with fresh herbs if desired, and enjoy immediately for the best comforting experience.
