In a large pot, saute the chopped onion and celery in olive oil, over medium heat for about 5 minutes.
Add the garlic and cook for another minute.
At this point, add the diced potatoes, carrots, and the veggie broth. Bring everything to a boil, cover the pot with a lid, and cook for about 25 minutes, until the veggies are tender.
With an immersion blender, puree the soup halfway through, leaving some pieces of carrots and potatoes whole.
Now add the corn, green beans, coconut milk, salt, pepper, and turmeric. Stir, and simmer for 10 minutes. Serve hot, garnished with parsley.
Tips for the best Vegetable Soup
Dice the vegetables evenly. To ensure that the vegetables cook evenly and there are no hard, undercooked potato chunks or carrots, keep your cuts uniform. This will help with the overall texture of the soup.
Saute the celery and onion first. Cooking the vegetables in stages enables each to cook just enough for the best texture and flavor. The celery and onion become soft and flavorful by sauteing them first.
Only blend halfway through. Unless you want a completely pureed soup, only use the immersion blender until half the soup is smooth. You want to leave some chunks for texture.
How to Store and Reheat
You can store this Creamy Vegetable Soup in an airtight container in the refrigerator for up to 5 days. You can also freeze it in a mason jar or other tightly lidded container or freezer bag once it has cooled (leaving an inch of space to allow for expansion). Frozen, the soup will last for about 4-6 months. When you reheat it, thaw the soup overnight and warm it on the stove, stirring until it re-emulsifies (the potatoes can get grainy when frozen).