Description
A comforting and creamy vegan soup packed with vibrant vegetables, perfect for chilly evenings.
Ingredients
Scale
- 4 large carrots, chopped
- 2 medium potatoes, peeled and chopped
- 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
- Heat the olive oil in a large pot over medium heat. Add the onion and garlic, and sauté until translucent.
- Add the chopped carrots and potatoes, stirring for a few minutes.
- Pour in the vegetable broth and bring to a boil, then reduce the heat and let it simmer for about 20 minutes until the vegetables are tender.
- Remove from heat and stir in the coconut milk.
- Blend the soup using an immersion blender until smooth and creamy.
- Season with salt and pepper to taste.
- Serve warm, garnished with fresh herbs if desired.
Notes
Great for meal prep; freezes well for convenience. You can customize with spices or additional vegetables.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 4g
- Sodium: 400mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg