Heat the olive oil in a large pot over medium heat until shimmering. Add the chopped onion and sauté until it becomes translucent and fragrant, about 5 minutes.
Stir in the minced garlic and cook for another minute until it releases a fragrant aroma, careful not to let it burn.
Pour in the vegetable broth and bring the mixture to a gentle simmer, allowing the flavors to meld for about 10 minutes.
Add the coconut milk to the pot, stirring well to combine and create a rich, creamy base. Continue simmering for another 5 minutes.
Remove the soup from heat and use an immersion blender to blend until smooth, or carefully transfer it to a blender in batches and blend until silky.
Return the blended soup to the stove and stir in the freshly grated nutmeg. Season with salt and pepper to taste, then warm through for another 2-3 minutes.
Ladle the hot soup into bowls and serve immediately, topped with a sprinkle of toasted seeds or crusty bread on the side.
