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Thinly slice the onion into half-moons and add to a medium pot with olive oil and salt.
Sauté over medium heat until soft and translucent (7 to 10 minutes).
Chop your vegetables into roughly ½-inch pieces.
Add the chopped vegetables to the pot and cook, stirring occasionally, until softened.
Add the coconut milk and fill the can with water, then bring to a boil.
Reduce heat to simmer gently, cover partially, and cook until vegetables are tender (15 to 20 minutes).
Remove from heat and add any fresh herbs or additional flavorings.
Blend the soup until smooth using an immersion blender or in batches with a regular blender.
Serve as is or top with black pepper, olive oil, coconut cream, garlic chips, fresh herbs, or croutons.