Creamy Vegan Potato Soup
Rich, hearty and satisfying vegan potato soup. Super easy, hugely delicious and so filling you can have it as a main course!
Prep Time10 minutes mins
Cook Time40 minutes mins
Total Time50 minutes mins
Course: Appetizer, Gluten-Free, Savory, Soup
Cuisine: American, Vegan
Diet: Vegan
Servings: 6
Calories: 376kcal
- 1 Medium Onion White, Yellow or Brown, Chopped
- 1 tsp Crushed Garlic
- 1 Tbsp Coconut Oil
- ½ tsp Dried Thyme
- ½ tsp Dried Rosemary
- 2 Large Carrots
- 4 Large White Potatoes (2.6 pounds / 1200g) peeled and chopped
- 4 cups Vegetable Stock (960ml)
- 14 ounces Canned Coconut Milk (400ml) Full Fat, Unsweetened
- Sea Salt and Black Pepper to taste
- Chives for garnish
Add the chopped onions and crushed garlic to a pot with the coconut oil and dried thyme and rosemary and sauté until the onions are slightly softened.
Add the carrots and potatoes (peeled and chopped) and sauté for a minute just to blend the flavors together.
Pour in the vegetable stock.
Bring to the boil and then cover the pot, turn down the heat and simmer for around 30 minutes until soft and cooked.
Remove from the heat and blend with an immersion blender into a thick creamy soup. Then add the coconut milk and stir through.
Gradually heat the soup to a simmer again so that the coconut milk flavors blend properly.
Add sea salt and black pepper to taste.
Serve with chopped chives and some delicious breads for dipping.
- Any variety of white potato should work great here.
- If you're serving as a main course, this soup will serve 4, however as an appetizer, it will serve 6.
- Keep leftover soup stored in a covered container in the fridge for 4-5 days. You can reheat in the microwave or on the stove. It's also freezer friendly for up to 3 months. Let it thaw in the fridge overnight before reheating in the microwave or on the stove.
Serving: 1Serve | Calories: 376kcal | Carbohydrates: 53g | Protein: 6.9g | Fat: 15.2g | Saturated Fat: 13.6g | Sodium: 642mg | Fiber: 6.8g | Sugar: 5.3g