Ingredients
Scale
- 4 large russet potatoes, peeled and diced
- 1 head roasted garlic, cloves mashed
- 1 medium onion, chopped
- 3 cups vegetable broth
- 1 cup coconut milk
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh thyme or parsley for garnish
Instructions
- Preheat oven to 400°F (200°C). Roast the garlic in foil for 30 minutes until soft.
- In a large pot, heat olive oil over medium heat. Sauté onion until translucent.
- Add diced potatoes and vegetable broth. Bring to a boil, then simmer until potatoes are tender.
- Puree the cooked mixture using an immersion blender or transfer to a blender and blend until smooth.
- Stir in roasted garlic, coconut milk, salt, and pepper. Heat through.
- Serve hot, garnished with fresh herbs.
Notes
- You can add a dash of cayenne pepper for some heat.
- For a thicker soup, blend in more potatoes or add a tablespoon of flour.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Method: Stovetop, Blender
- Cuisine: Vegan, Comfort Food
- Diet: Vegan, Dairy-Free
Nutrition
- Serving Size: 1 bowl (1 cup)
- Calories: 220 Kcal
- Sugar: 4g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg