- In a large pot over medium heat, heat 1 tablespoon of olive oil. Add in the bell pepper, onion, carrots, and celery. Saute the veggies for 8-10 minutes or until the onion starts to turn translucent.
- Add in the broth, potatoes, and thyme sprigs. Bring to a gentle simmer and cook, covered, for about 15 minutes or until the potatoes are just tender.
- Add in the corn and zucchini and simmer, uncovered, for an additional 10 minutes. Remove the thyme sprigs.
- Optional: transfer 2 cups of the mixture to a food processor or blender (or you can also use an immersion blender) and blend until creamy. Return to pot with remaining soup. You can also do this with an immersion blender.
- Add in the coconut milk, salt, and pepper, and stir. Top with fresh herbs and chives (optional) and enjoy!