Potato Soup with Coconut Milk
This creamy potato coconut milk soup is thick, rich, and flavorful! A hearty satisfying soup that is also vegan and dairy free. Cozy comfort food at it's finest!
Servings: 6 servings
Calories: 246kcal
Cost: $3
Equipment
- Large Pot
Ingredients
- 2 tablespoons extra virgin olive oil
- 4 cloves garlic minced
- 1 sweet onion diced
- 4 stalks celery chopped
- 2 carrots diced
- 2 lbs yellow potatoes peeled and diced
- 1 tablespoon dried thyme or Herbes de Provence
- 6 cups vegetable stock
- 1 13 ounce can coconut milk , full fat
- 1/2 teaspoon each sea salt and black pepper or more to taste
Instructions
- Step 1: In a large pot melt the olive oil over low heat. Add the garlic and sauté for 2 to 3 minutes until the garlic begins to brown.
- Step 2: Add the celery, carrot, onions, to the pot and saute for an additional 5 minutes.
- Step 3: Add in the diced potatoes and thyme, and stir well.
- Step 4: Pour in the vegetable stock, salt, and pepper. Bring to a boil, then cover and simmer on low for 45 minutes until the potatoes are soft and tender.
- Step 5: Remove the pot from heat, and stir in the can of coconut milk.
- Step 6: Stir, taste and add salt and fresh ground pepper if desired. Serve with a sprinkle of fresh thyme for garnish.
Video
Notes
Additions and Variations
- You can use a plant-based or vegan butter instead of olive oil if desired.
- I like using yellow potatoes, but red potatoes or even russet potatoes would be an excellent substitution.
- For a spicier version, add in 1/2 teaspoon red chili pepper flakes.
Pro Tips
- When chopping the potatoes, make them roughly the same size. You want the pieces small enough to be bite-sized and consistent throughout the soup.
- Taste, and adjust seasonings along the way. If the soup needs more salt or pepper to your tastes, you can add it in at the end before serving.
- If making this recipe ahead of time, follow the steps and refrigerate the soup once it's finished cooking. Heat before serving.
Nutrition
Calories: 246kcal | Carbohydrates: 32g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 33mg | Potassium: 868mg | Fiber: 5g | Sugar: 4g | Vitamin A: 3446IU | Vitamin C: 34mg | Calcium: 50mg | Iron: 2mg