01 -
Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
02 -
Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
03 -
Add the chopped zucchinis and diced potato to the pot. Cook for about 5 minutes, stirring occasionally until the zucchinis begin to soften.
04 -
Pour in the vegetable broth and bring the mixture to a boil. Reduce heat and let it simmer for about 15-20 minutes, or until the potatoes are tender.
05 -
Remove the pot from the heat and add the fresh basil leaves.
06 -
Using an immersion blender or a countertop blender (in batches if necessary), blend the soup until smooth and creamy.
07 -
Return the blended soup to the pot and stir in the coconut milk. Heat gently over low heat until warmed through. Season with salt and pepper to taste.
08 -
Ladle into bowls and garnish with croutons and additional basil leaves if desired.