In a Dutch Oven over Medium heat cook the Oil, Onions, Celery and Garlic until soft. About 7-10 minutes
Add the Chicken Stock, Yukon Gold Potatoes, Red Bell Peppers, Salt, Black Pepper, Crushed Red Pepper and Dried Thyme. Bring to a boil then reduce heat to a simmer and cover. Allow to cook for 20 minutes.
Puree with an Immersion Blender then add the Coconut Milk and blend it again to fully mix the Soup
Serve garnished with the shredded Parmesan Cheese, chopped Parsley, diced Green Onion and some splashes of Yucatan Sunshine Habanero Hot Sauce