Description
A comforting and creamy vegan soup made with carrots and potatoes, perfect for chilly evenings.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 carrots, chopped
- 2 potatoes, peeled and diced
- 4 cups vegetable broth
- 1 can coconut milk
- Salt and pepper to taste
- Fresh herbs for garnish (optional)
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent.
- Toss in the chopped carrots and diced potatoes, and cook for another 5 minutes.
- Pour in the vegetable broth and bring the mixture to a gentle boil.
- Reduce the heat and let it simmer for 20 minutes, until the vegetables are tender.
- Add the coconut milk and blend the soup until smooth and velvety.
- Season with salt and pepper to taste, adjusting as needed.
- Serve hot, garnished with fresh herbs if desired.
Notes
This soup is great for meal prep and can be stored in the fridge for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 4g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 8g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg