Description
A simple and comforting creamy vegan soup made with carrots, potatoes, and coconut milk, perfect for meal prep.
Ingredients
- 4 medium carrots, chopped
- 2 medium potatoes, diced
- 1 onion, chopped
- 3 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
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until they turn translucent, about 5 minutes.
- Next, add the chopped carrots and diced potatoes. Stir to combine.
- Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for about 20 minutes or until veggies are tender.
- Stir in the coconut milk and blend the mixture using an immersion blender until smooth.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh herbs if desired.
Notes
This soup can be meal prepped and stored in the fridge. It also freezes well. Use coconut milk for creaminess, but other plant milks can be substituted if necessary.