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Vegan Carrot Potato Soup

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A delicious and creamy vegan soup made from fresh carrots and potatoes, enriched with coconut milk for a comforting meal.

Ingredients

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

Instructions

  1. In a large pot, heat olive oil over medium heat and sauté the onion and garlic until fragrant.
  2. Add the carrots and potatoes, cooking for another 5 minutes.
  3. Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for about 20 minutes, or until the vegetables are tender.
  4. Add the coconut milk and blend the soup until smooth using an immersion blender or in batches in a regular blender.
  5. Season with salt and pepper to taste.
  6. Serve hot, garnished with fresh herbs if desired.

Notes

Great for meal prep; can be stored in the fridge for 3-4 days or frozen for up to 3 months.

Nutrition

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