Instructions

1. Combine all ingredients except creamed coconut in a large pot.  Bring to a boil then reduce heat to a simmer.
2. Simmer uncovered for 20-25 minutes, until veggies are nice and soft.
3. Puree soup using an immersion blender (you could do this in a conventional blender but be careful not to burn yourself!).  Note:  if the stocks of your thyme sprigs are very tough, you might want to remove them before pureeing.
4. Add coconut cream, stir to dissolve.