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, Yellow 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 chopped Parsley and Green Onion
For a variation. Substitute a whole Red Onion for the Yellow Onion and use Red Bell in place of the Yellow Bell.