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!
In a large pot heat the olive oil over low heat. Add the onion and sauté for 6 to 7 minutes until the onion begins to soften.
Add the celery, carrot, mushrooms, potatoes, Herbes de Provence, and vegetable stock. Bring to a boil, then cover and simmer on low for 45 minutes until the potatoes are soft and tender.
Remove the pot from heat, and stir in the can of coconut milk.
Taste and add salt and fresh ground pepper if desired. Serve with a sprinkle of fresh thyme for garnish.