Vegan Coconut Potato Soup
A plant-based twist featuring creamy coconut milk, hearty potatoes, and zesty lime. Naturally dairy-free and packed with flavor.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Total Time: 40 mins
- Yield: 4-6 servings
Ingredients
– 2 lbs Yukon Gold potatoes, diced
– 1 can (14 oz) full-fat coconut milk
– 1 large onion, chopped
– 4 cups vegetable broth
– 3 cloves garlic, minced
– 2 tbsp coconut oil
– Juice of 1 lime
– ½ cup fresh cilantro, chopped
– 1 tsp salt
– ½ tsp black pepper
Instructions
1. Heat coconut oil in large pot. Sauté onion until soft.
2. Add garlic and cook 1 minute until fragrant.
3. Add potatoes and broth. Simmer until potatoes are tender.
4. Stir in coconut milk and heat through.
5. Blend soup to desired consistency.
6. Stir in lime juice and season with salt and pepper.
7. Garnish with fresh cilantro before serving.
Notes
Soup thickens upon standing. Add more broth when reheating if needed.