Then, add flour and stir. Cook for 2 minutes, stirring frequently to prevent burning. Gradually add the vegetable broth and coconut milk, stirring constantly to prevent lumps. Then, add the potatoes, salt, black pepper, thyme, rosemary, and oregano. Stir. Bring to a boil and simmer over medium-low heat for 10 minutes, or until potatoes are fork-tender.
3 tablespoon all-purpose flour, 1 cup vegetable broth, 1 cup light coconut milk*, ½ teaspoon dried oregano, 1 large russet potato, peeled and chopped, ½ teaspoon dried thyme, ½ teaspoon dried rosemary, ½ - 1 teaspoon salt, Freshly cracked black pepper