1. Peel and chop the sweet onion.

2. In a large pot, heat the olive oil over medium heat.

3. Add the chopped sweet onion and cook until translucent, stirring occasionally, for about 5-7 minutes.

4. Add the canned coconut milk, and enough water or vegetable broth to cover the onion by about an inch. Add salt and pepper to taste.

5. Bring the mixture to a boil, then reduce the heat to low and let simmer for about 15-20 minutes, or until the onions are completely tender.

6. Use an immersion blender or transfer to a blender in batches and blend until smooth.

7. Taste and adjust seasonings as needed. Serve hot, garnished with fresh herbs if desired.