Description
This creamy vegan carrot potato soup is a warm, comforting dish made with simple ingredients, perfect for a nourishing weeknight dinner or weekend lunch.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 carrots, peeled and chopped
- 2 potatoes, peeled and diced
- 4 cups vegetable broth
- 1 can coconut milk
- Salt and pepper to taste
- Fresh herbs for garnish (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent.
- Add the chopped carrots and diced potatoes. Cook for about 5 minutes, stirring occasionally.
- Pour in the vegetable broth and bring to a boil. Once bubbling, reduce the heat and let simmer until the vegetables are tender, about 15-20 minutes.
- Remove from heat and stir in the coconut milk. Use an immersion blender to purée the soup until smooth.
- Season with salt and pepper to taste. Serve hot, garnished with fresh herbs if desired.
Notes
This soup keeps well in the fridge for up to a week and can be frozen in individual portions.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 4g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg