Prepare the garlic scapes: Snap off the curly tops and trim the tougher lower ends. Roughly chop the scapes into 1-inch pieces.

Sauté aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic and dried thyme, cooking for 1 minute until fragrant.

Add main vegetables and liquid: Add the chopped garlic scapes and diced potato to the pot. Pour in the vegetable broth, ensuring the vegetables are mostly submerged. Bring the mixture to a boil, then reduce heat and simmer, covered, for 15-20 minutes, or until the potatoes are fork-tender.

Blend until smooth: Carefully transfer the soup mixture to a high-speed blender (or use an immersion blender directly in the pot). Add the coconut milk, the zest of the entire lemon, and the juice of half the lemon. Blend until completely smooth and creamy. If the soup is too thick, add a small splash more broth or water.

Season and serve: Return the soup to the pot if necessary and gently reheat over low heat. Stir in salt and freshly ground black pepper to taste. Adjust lemon juice if needed for more tang. Ladle into bowls, drizzle with olive oil, and garnish with fresh herbs if desired.