Description
A comforting, creamy soup made with sweet carrots, hearty potatoes, and rich coconut milk, perfect for weeknight dinners.
Ingredients
Scale
- 4 large carrots, chopped
- 2 medium potatoes, peeled and diced
- 1 onion, chopped
- 3 cups vegetable broth
- 1 can coconut milk
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1 tablespoon olive oil
- Fresh herbs for garnish (optional)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the chopped onion and minced garlic; sauté until the onion is translucent.
- Incorporate carrots and potatoes into the pot, cooking for about 5 minutes and stirring occasionally.
- Pour in vegetable broth and bring to a boil.
- Once boiling, reduce heat and simmer until vegetables are tender, about 20 minutes.
- Blend the soup using an immersion blender, or carefully transfer it to a blender in batches and blend until smooth.
- Stir in the coconut milk, seasoning with salt and pepper.
- Heat through for a couple of minutes, then serve garnished with fresh herbs if desired.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to four days or frozen for up to three months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Blending
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg