Vegan Creamy Potato Soup
Ingredients:
- 1 tablespoon of coconut oil
- 1 onion, diced
- 3 cloves of garlic, minced
- 1 teaspoon of dried thyme
- 1 teaspoon of dried rosemary
- 4 cups of vegetable stock
- 4 large potatoes, peeled and chopped
- 2 carrots, peeled and chopped
- 1 bay leaf
- Salt and pepper, to taste
- 1 cup of coconut milk
- Chives, for garnish
Instructions:
- In a large pot over medium-high heat, heat the coconut oil and sauté the onion, garlic, thyme and rosemary for about 15 minutes, until the onion is soft and translucent.
- Add the vegetable stock, potatoes, carrots, bay leaf, salt and pepper and bring to a boil. Reduce the heat and simmer, covered, for about 30 minutes, or until the potatoes and carrots are tender.
- Remove the bay leaf and use an immersion blender to blend the soup until smooth and creamy. Alternatively, you can transfer the soup to a blender and blend in batches, then return to the pot.
- Stir in the coconut milk and adjust the seasoning if needed.
- Ladle the soup into bowls and garnish with chives. Enjoy!
