Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic. Sauté until the onion becomes translucent and fragrant, about 3-4 minutes.
Add the diced beetroots and potatoes to the pot. Sauté for another 5 minutes, stirring occasionally.
Pour in the vegetable broth and add the dried thyme. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 20-25 minutes, or until the beetroots and potatoes are tender.
Remove the pot from the heat and let it cool slightly.
Using an immersion blender or a regular blender, carefully puree the soup until it's smooth and creamy. If using a regular blender, work in batches and allow the soup to cool a bit before blending, as hot liquids can splatter.
Return the blended soup to the pot over low heat. Stir in the coconut milk (or your preferred dairy-free milk) and warm the soup gently. Be careful not to boil it once the milk is added.
Season the soup with salt and pepper to taste. Adjust the seasoning as needed.
Serve the creamy beetroot soup hot, garnished with fresh dill or parsley if desired.
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