Description
A warm and comforting bowl of creamy vegan carrot potato soup, perfect for chilly evenings.
Ingredients
Scale
- 2 cups carrots, chopped
- 2 cups potatoes, peeled and diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh herbs for garnish (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and garlic, and sauté until softened, about 4-5 minutes.
- Add chopped carrots and potatoes to the pot. Pour in the vegetable broth, bring to a boil, then reduce heat and simmer until vegetables are tender, about 15-20 minutes.
- Remove from heat and blend the soup until smooth using an immersion blender or a regular blender, allowing it to cool slightly if using a regular blender.
- Stir in the coconut milk, and season with salt and pepper to taste.
- Serve hot, garnished with fresh herbs if desired, such as parsley or cilantro.
Notes
This soup can be made a day in advance and tastes even better the next day as the flavors meld.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 190
- Sugar: 4g
- Sodium: 500mg
- Fat: 7g
- Saturated Fat: 6g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 3g
- Cholesterol: 0mg