Melt oil in a stockpot over medium heat. Add all the vegetables and aromatics, until the onions begin to soften, about 5 minutes. Add the broth and bring to a boil.
Reduce the heat and simmer, stirring occasionally until all the vegetables are soft; 15-20 minutes.
Let cool slightly. Transfer to a blender and puree until smooth. Be careful of the hot liquid!
Place pan over medium-low heat stir in coconut milk and lemon juice. Salt and pepper to taste
Serve with additional fresh thyme leaves and a drizzle of coconut milk
After pureeing, strain the puree through a fine-mesh sieve for a silky smooth soup.
For a thicker soup use an immersion blender.
This soup freezes very well. Pour into large mason jar, leaving plenty of headspace. Tightly seal. Chill in the fridge for 2 hours before moving to the freezer. The soup will keep for 3 months in the freezer.
The soup can be stored in the fridge in a sealed container for 3 to 5 days. Making it perfect for meal prep!