Peel and chop the potatoes into 2cm cubes, setting them aside for later.
Heat the olive oil in your large pot over medium heat. Once shimmering, add the diced onion and cook, stirring occasionally, until translucent and fragrant, about 5 minutes.
Add the minced garlic to the pot and cook for another minute until it becomes aromatic, filling the kitchen with a warm garlic scent.
Stir in the chopped potatoes, coating them with the fragrant onion and garlic mixture. Cook for about 2 minutes, letting the potatoes slightly soften and absorb flavors.
Pour in the vegetable broth, ensuring the potatoes are fully submerged. Bring the mixture to a gentle boil, then reduce the heat to low and cover the pot.
Let the soup simmer gently for 15-20 minutes, or until the potatoes are very tender when pierced with a fork and the broth is flavorful.
Remove the pot from heat and carefully use the immersion blender to blend the soup directly in the pot until smooth and creamy. If you prefer some texture, blend only part of the soup.
Stir in the coconut milk, mixing well to incorporate the creaminess throughout. Taste and season with salt, pepper, and a pinch of smoked paprika if using.
Let the soup sit off the heat for 5 minutes to allow flavors to meld. Check the consistency and add more broth if it’s too thick.
Serve hot, garnished with fresh herbs or a drizzle of olive oil for an extra touch of flavor and visual appeal.