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Peel the Jerusalem artichokes, then chop them into quarter-sized pieces.
In a soup pot, heat up olive oil over medium heat.
Saute minced onion until soft.
Add the garlic and saute for another 1-2 minutes until fragrant.
Add the chopped Jerusalem artichokes to the pot and cover with vegetable or chicken stock.
Bring to a boil, then reduce heat to a simmer.
Let the artichokes cook for 20-25 minutes, stirring occasionally, until they are soft and tender.
Stir in the coconut milk and bring back to a low simmer.
Stir in a pinch of cayenne, salt and pepper to taste (I use about ½ tsp salt and ¼ tsp pepper).
Remove soup from heat.
Use an immersion blender to puree the soup.
Garnish with chopped chestnuts or pistachios and a drizzle of truffle oil, if desired.