Vegan Potato Soup

This Vegan Potato Soup is creamy and rich and full of potato and carrot chunks. It's savory, delicious, and the perfect thing to serve on a cold day.

Course Soup

Cuisine American

Prep Time 10

Cook Time 40

Total Time 50

Servings servings

Calories 431kcal

Author Tania Sheff

Ingredients

2 tbsp. olive oil or other kind
1 medium onion, diced
2 medium celery stalks, diced
3 medium garlic cloves, minced
2 bay leaves
¼ tsp. turmeric powder optional, for color
½ tsp. salt or to taste (depending on veggie broth used)
¼ tsp. pepper or to taste
2 large carrots, cut into small cubes
4 large potatoes, cut into small cubes (about 2 lbs.)
4 cups veggie broth
⅓ cup full-fat unsweetened coconut milk or other plant milk of choice
¼ cup chopped parsley

Instructions

Into a medium pot, add the olive oil, onion, and celery. Saute for 6-7 minutes over medium heat.
Add the garlic, turmeric, bay leaves, salt, and pepper. Cook for about 1 minute.
At this point, add the carrots, potatoes, and veggie broth. Bring to a boil, reduce the heat, and simmer for 25-30 minutes, until the potatoes and carrots are very tender.
Remove the bay leaves from the soup and discard them.
Using an immersion blender, process the soup about halfway, until you get a creamy texture, but some large potato and carrot pieces remain.
Now pour in the coconut milk, add the parsley, bring it to a gentle simmer, and turn off the heat. Serve.

Video

Notes

How to Store

Store any leftovers of this Vegan Potato Soup in an airtight container once it has thoroughly cooled. It can be kept in the refrigerator for up to 4 days. Reheat it in the microwave or on the stovetop until warmed through.

Nutrition