Ingredients
- 4 large potatoes, peeled and diced
- 1 onion, diced
- 2 carrots, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup coconut milk, full fat
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
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Instructions
- In a large pot, heat olive oil over medium heat. Add the onions and garlic, and sauté until softened.
- Add the diced potatoes and carrots, then pour in the vegetable broth. Bring to a boil and reduce to a simmer.
- Cook until the potatoes and carrots are tender, about 20 minutes.
- Use an immersion blender to puree the soup until creamy or transfer in batches to a blender.
- Stir in the coconut milk and season with salt and pepper to taste.
- Serve warm, garnished with fresh parsley.
Notes
- For a creamier texture, blend half of the soup and leave half diced. Add a drizzle of olive oil or a sprinkle of pepper for extra flavor.