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Creamy Vegan Potato Soup
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The secret to the creaminess in this soup comes from the addition of coconut milk. Don’t worry coconut haters — you’ll never taste the coconut and you can use as little or as much as you want to discover your creaminess level.
serves 4


1-2 tablespoons olive oil

1 large onion, chopped

4 cloves garlic, minced

3 medium carrots, peeled and sliced

3 pounds russet potatoes, peeled and chopped into large chunks

½ teaspoon dried thyme

3 cups vegetable broth

1, 15-ounce can full fat coconut milk

Salt and pepper, to taste

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Creamy Vegan Potato Soup
  • I'm a dairy free recipe!
  • I'm a gluten-free recipe!
  • I'm a heart healthy recipe!
  • I'm a low sodium recipe!
  • I'm a vegan recipe!
  • I'm a vegetarian recipe!


1. Sauté the onion and garlic in a large soup pot. Add the vegetables, thyme and vegetable broth. Bring to a boil, then lower heat to a simmer and cook for 20-25 minutes, until the potatoes are fork tender. 

2. Use an immersion blender until desired consistency is reached. Pour in the coconut milk, stir, and season with salt to taste.

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