Creamy Vegan Potato Soup
Total Time
35 minutes
Prep Time
5 minutes
Cook Time
30 minutes
Rating
4.5 out of 5 stars
(12)
Ingredients
4 servings
- 2 tablespoons olive oil
- 1 onion (chopped)
- 6 garlic cloves (minced)
- 3 celery stalks (chopped)
- 1 carrot (sliced)
- 8 Russet potatoes (peeled and chopped into 1/2-inch cubes)
- 4 cups vegetable broth or water
- 3/4 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1/4 teaspoon freshly ground black pepper
- 1 13.5-ounce can full-fat coconut milk
- Sea salt
- Sliced scallions (green onions) (for garnish)
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Preparation
Step 1
Stovetop Instructions
Step 2
Saute.
Step 3
In a large pot over medium heat, combine the oil, onion, and garlic. Sauté for 5 minutes.
Step 4
Simmer.
Step 5
Add the celery, carrot, potatoes, vegetable broth, thyme, garlic powder, and pepper. Turn the heat to high and bring to a boil, then cover and reduce the heat to medium-low. Simmer for 25 minutes or until the potatoes are fork-tender.
Step 6
Blend.
Step 7
Stir in the coconut milk, and add salt to taste. Optionally, you can blend the soup with an immersion blender for a smoother consistency.
Step 8
Enjoy!
Step 9
Garnish with sliced scallions before serving.
Step 10
Instant Pot Electric Pressure Cooker Instructions
Step 11
Use the sauté function to sauté the oil, onion, and garlic for 5 minutes.
Step 12
Stir in the remaining ingredients aside from coconut milk and salt.
Step 13
Set the pressure cooker to manual high pressure for 11 minutes.
Step 14
Quick release pressure, stir in the coconut milk, and salt to taste. Optionally garnish with scallions before serving.
Step 15
Save recipe for the next time?
