Heat olive oil in a large pot over medium heat.
Add the chopped onion and sauté for 3–4 minutes until softened.
Stir in the garlic and cook for 1 minute until fragrant.
Add zucchinis and diced potato, stirring well to combine.
Pour in the vegetable broth and bring to a gentle boil.
Reduce heat and simmer for 15–20 minutes, or until vegetables are tender.
Remove from heat and allow to cool slightly before blending.
Using an immersion blender or regular blender, purée the soup until smooth.
Return the soup to the pot and stir in the coconut cream, salt, pepper, and turmeric.
Simmer for an additional 3–4 minutes to warm through.
Serve hot, garnished with chopped chives.
