Description
Indulge in this soul-soothing One-Pot Creamy Vegetable Soup! Sautéed aromatics and tender potatoes create a rich, comforting vegan dish, all in one pot.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 medium Yukon Gold potatoes, peeled and diced
- 4 cups vegetable broth
- 1 (13.5 oz) can full-fat coconut milk
- 1 teaspoon dried thyme
Instructions
- Step 1: Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped yellow onion and sauté for 5-7 minutes, or until softened and translucent. Add the minced garlic and cook for another minute until fragrant.
- Step 2: Stir in the diced carrots and potatoes, then pour in the vegetable broth and add the dried thyme. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the vegetables are tender when pierced with a fork.
- Step 3: Stir in the full-fat coconut milk. Season generously with salt and black pepper to taste.
- Step 4: For a creamy consistency, use an immersion blender to partially blend the soup directly in the pot, leaving some vegetable chunks for texture. Alternatively, carefully scoop about 2-3 cups of the soup into a regular blender, blend until smooth, and then return it to the pot.
- Step 5: Heat the soup gently for another 5 minutes over low heat, stirring occasionally, ensuring it doesn't come to a rolling boil after adding the coconut milk. Taste and adjust seasonings as needed before serving hot.
Notes
- Store leftovers in an airtight container in the fridge for up to 4 days, or freeze individual portions for a convenient, comforting meal another day.
- When reheating, gently warm the soup on the stovetop over low heat, stirring frequently, or use a microwave on medium power to prevent the coconut milk from separating.
- Elevate your bowl by serving with a hunk of crusty bread for dipping, or a vibrant sprinkle of fresh cilantro or parsley for a bright, herbaceous finish.
- For the most stable and satisfyingly creamy texture, always heat the soup gently after stirring in the coconut milk, ensuring it never comes to a rolling boil.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups (360g)
- Calories: 330
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 12g
- Trans Fat: 0g
- Protein: 7g