In a large pot, heat 2 tablespoons of olive oil over medium heat. Add one finely chopped onion and three cloves of minced garlic, sautéing for about 4 minutes until the onion turns translucent and fragrant.

Next, incorporate 1 cup of halved baby carrots and 1 cup of thinly sliced red potatoes into the pot. Stir to coat the vegetables in the aromatic mixture, cooking for an additional 2 minutes.

Pour in 4 cups of vegetable broth, ensuring the vegetables are fully submerged. Bring the mixture to a gentle simmer, then reduce to low and cover. Cook for 10–12 minutes, or until the vegetables are just fork-tender.

Stir in 2 cups of halved baby bok choy and cover the pot again. Let the soup simmer for an additional 5 minutes until the bok choy is wilted and tender.

Once the vegetables are tender, add 1 cup of unsweetened coconut milk, along with 1 teaspoon of dried thyme, and salt and pepper to taste. Gently stir and let it simmer for another 2–3 minutes.

Ladle the Cream of Spring Vegetable Soup into bowls, garnishing with fresh chives or parsley. Serve hot, ideally with crusty sourdough bread.