Ingredients
Scale
- 4 large potatoes, peeled and diced
- 1 head of garlic, roasted
- 1 medium onion, chopped
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 1 cup coconut milk
- Salt and pepper to taste
- Fresh thyme or parsley for garnish
Instructions
- Preheat oven to 400°F (200°C). Roast garlic until fragrant and soft, about 30 minutes.
- In a large pot, sauté onion in olive oil until translucent.
- Add diced potatoes and sauté for 5 minutes.
- Add roasted garlic, vegetable broth, salt, and pepper. Bring to a boil, then simmer until potatoes are tender, about 20 minutes.
- Using an immersion blender, puree the soup until smooth. Stir in coconut milk.
- Serve hot, garnished with herbs.
Notes
- You can add sautéed leeks for extra flavor.
- Adjust coconut milk for desired creaminess.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Method: Sauté, Roast, Simmer, Blend
- Cuisine: Vegan, Comfort Food
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 250 Kcal
- Sugar: 6g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg
