Vegan Creamy Tomato Soup

3 tablespoons olive oil
1 medium onion, chopped
1 clove garlic, minced
1/4 cup potato starch
3 tablespoons tomato paste
2 cups vegetable broth
2 28-oz cans diced tomatoes
3/4 cup plain coconut milk
1 teaspoon agave or maple syrup 
sea salt and white pepper to taste

1. Heat oil to a large soup pot over medium heat and add onion. Season with salt and pepper.  Cook until the onion is translucent about 7 to 8 minutes.  Add garlic and cook 1 minute. Add tomato paste and cook for 1 minute.
2. Whisk potato starch with 1 cup vegetable broth and add to pot. Add remaining vegetable broth. Add the tomatoes with juice, agave syrup, and the coconut milk. Bring to a boil, reduce heat , and simmer for 30 minutes, stirring occasionally.
3. Remove from heat and blend until smooth using an immersion blender. Taste and and more salt or pepper if needed.