Description
A warm and comforting creamy vegan carrot potato soup that is perfect for chilly days.
Ingredients
Scale
- 4 large carrots, chopped
- 2 large potatoes, peeled and diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup coconut milk
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon thyme
- 1 tablespoon lemon juice
Instructions
- In a large pot, heat olive oil over medium heat. Add onions and garlic, sauté until translucent.
- Add chopped carrots and potatoes, stirring for a few minutes.
- Pour in the vegetable broth and bring to a boil. Reduce heat and simmer until vegetables are tender, about 20 minutes.
- Blend the soup using an immersion blender until smooth.
- Stir in coconut milk, salt, pepper, thyme, and lemon juice. Heat through and serve warm.
Notes
- For a spicier version, add a pinch of cayenne pepper.
- This soup can be stored in the refrigerator for up to 5 days.
- Garnish with fresh herbs or croutons for added texture.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg