Add all the ingredients except for the coconut milk to the crock pot.
Cover crock pot with lid, and cook on low for 6-8 hours.
Add the coconut milk to the crock pot for the last 30 minutes of the cook time.
Use an immersion blender or a traditional blender to puree the soup until smooth after this cooktime.
Serve warm.
Notes
The cayenne pepper adds a spice to the soup, so if you do not like spice, I recommend leaving it out. I topped mine with some additional coconut milk and parsley.