Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 5 large carrots, peeled and chopped
- 3 medium potatoes, peeled and diced
- 4 cups vegetable broth
- 1 cup canned coconut milk (full-fat for creaminess)
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- Salt and black pepper to taste
- Fresh parsley or chives, chopped (for garnish)
- Optional: 1 teaspoon fresh ginger, minced
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
- Add the minced garlic and optional ginger. Cook for another minute until fragrant.
- Stir in the chopped carrots and diced potatoes. Cook together for 3-4 minutes.
- Sprinkle in the ground cumin and coriander, stirring well to coat the vegetables.
- Pour in the vegetable broth and bring to a boil, then reduce to a gentle simmer.
- Cover and let simmer for 20-25 minutes until the carrots and potatoes are tender.
- Blend the soup until smooth using an immersion blender or regular blender in batches.
- Stir in the coconut milk and adjust seasoning with salt and pepper.
- Return to low heat for a few minutes to warm through.
- Serve in bowls and garnish with chopped parsley or chives.
Notes
Perfect for a cozy night in or as a starter at gatherings. Store leftovers for up to four days in the refrigerator or freeze for up to three months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 7g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg