Creamy Vegan Potato Soup
Creamy Vegan Potato Soup is rich, hearty, and satisfying. Super easy to make, it's a delicious and filling main course option.
Equipment
- Pot
- Immersion Blender
Ingredients
Vegetables
- 1 medium Onion, chopped White, Yellow, or Brown
- 1 teaspoon Crushed Garlic
- 2 large Carrots
- 4 large White Potatoes, peeled and chopped Approximately 2.6 pounds
Herbs and Spices
- 1 tablespoon Coconut Oil
- 0.5 teaspoon Dried Thyme
- 0.5 teaspoon Dried Rosemary
- Sea Salt and Black Pepper to taste
Liquids
- 4 cups Vegetable Stock Approximately 960ml
- 14 oz Canned Coconut Milk, Full Fat, Unsweetened Approximately 400ml
Garnish
- Chives for garnish
Instructions
Cooking Instructions
- Add the chopped onions and crushed garlic to a pot with the coconut oil and dried thyme and rosemary and sauté until the onions are slightly softened.
- Add the carrots and potatoes (peeled and chopped) and sauté for a minute just to blend the flavors together.
- Pour in the vegetable stock.
- Bring to the boil and then cover the pot, turn down the heat and simmer for around 30 minutes until soft and cooked.
- Remove from the heat and blend with an immersion blender into a thick creamy soup. Then add the coconut milk and stir through.
- Gradually heat the soup to a simmer again so that the coconut milk flavors blend properly.
- Add sea salt and black pepper to taste.
- Serve with chopped chives and some delicious breads for dipping.
Notes
Any variety of white potato should work great here. If you're serving as a main course, this soup will serve 4; as an appetizer, it will serve 6. Keep leftover soup stored in a covered container in the fridge for 4-5 days, or freeze for up to 3 months. Let it thaw in the fridge overnight before reheating.
Nutrition
Serving: 1servingCalories: 376kcalCarbohydrates: 53gProtein: 6.9gFat: 15.2gSaturated Fat: 13.6gSodium: 642mgFiber: 6.8gSugar: 5.3g
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