Description
A warm and comforting vegan soup made with carrots, potatoes, and coconut milk for a creamy texture without dairy.
Ingredients
- 2 cups carrots, chopped
- 2 cups potatoes, peeled and chopped
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 can coconut milk
- Salt and pepper to taste
- 1 tablespoon olive oil
- Fresh herbs for garnish (optional)
Instructions
- In a large pot, heat olive oil over medium heat. Add onion and garlic, sautéing until translucent.
- Add chopped carrots and potatoes, stirring for a few minutes.
- Pour in vegetable broth and bring to a boil. Reduce heat and let simmer until vegetables are tender, about 20 minutes.
- Use an immersion blender to purée the soup until smooth.
- Stir in coconut milk and season with salt and pepper to taste.
- Serve warm, garnished with fresh herbs if desired.
Notes
For a thicker soup, add more potatoes or reduce the amount of vegetable broth. You can also experiment with different vegetables.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan