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Creamy Vegan Carrot Potato Soup

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A nourishing soup that blends the sweetness of carrots and the earthiness of potatoes in a creamy coconut milk base, perfect for cold evenings.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 4 medium carrots, diced
  • 2 medium potatoes, diced
  • 4 cups vegetable broth
  • 1 can coconut milk
  • Salt and pepper to taste
  • Fresh herbs for garnish (optional)

Instructions

  1. In a large pot, heat the olive oil over medium heat.
  2. Add the chopped onion and minced garlic. Sauté until soft and translucent, about 3-4 minutes.
  3. Stir in the diced carrots and potatoes, then cook for an additional 5 minutes.
  4. Pour in the vegetable broth, bringing it to a simmer. Cook until the vegetables are tender, approximately 20 minutes.
  5. Once cooked, blend the soup until smooth using an immersion blender or a regular blender.
  6. Stir in the coconut milk and season with salt and pepper.

Notes

This soup can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months. Customize with additional spices or vegetables as desired.

Nutrition

Find it online: https://www.simplefamilydishes.com/vegan-carrot-potato-soup-2/