Description
This Easy Vegan Potato Soup is a creamy, comforting dish that’s ready in just 30 minutes. Perfectly suited for a cozy meal, it’s packed with hearty potatoes, carrots, and a smooth blend of coconut milk, all seasoned with thyme and garlic. Customize it with your favorite vegan toppings like sour cream, shredded cheese, bacon bits, and green onions for an irresistible bowl of plant-based comfort.
Ingredients
Main Ingredients
- 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 small chunks
- 1/2 teaspoon dried thyme
- 4 cups vegetable broth
- 13.5 ounce can full fat coconut milk
- 1/4 teaspoon black pepper
- Salt, to taste (1/2-1 teaspoon depending on your broth)
Recommended Toppings
- Vegan sour cream
- Vegan shredded cheese (e.g., Violife shreds)
- Vegan “bacon” bits
- Chopped green onions
Instructions
- Sauté Aromatics: Warm the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, sautéing for 2-3 minutes until the onions turn translucent and fragrant.
- Add Vegetables and Broth: Stir in the sliced carrots, chopped potatoes, dried thyme, and vegetable broth. Bring the mixture to a boil, then reduce heat to a simmer.
- Simmer Until Tender: Cook for about 15 minutes, or until the potatoes are fork-tender and soft enough to mash.
- Add Coconut Milk and Season: Pour in the full-fat coconut milk and sprinkle in the black pepper. Stir to combine evenly throughout the soup.
- Mash or Blend: Using a potato masher, mash some of the soup to achieve a creamy texture with chunky bits. Alternatively, blend a portion or all of the soup with a blender or immersion blender for a smoother consistency.
- Adjust Seasoning: Taste the soup and add salt as desired, considering the saltiness of your broth.
- Serve and Garnish: Ladle the soup into bowls and top with your choice of vegan sour cream, shredded cheese, vegan bacon bits, and chopped green onions. Enjoy warm!
Notes
- Try serving with crumbled tofu bacon or tempeh bacon for extra texture and flavor.
- If you prefer not to use coconut milk, blend a few cups of cooked soup with 1 cup of raw cashews to create creamy richness.
- Omitting coconut milk altogether produces a lighter version of the soup.
- Leftovers can be stored in the refrigerator for up to 3 days and freeze well if needed.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
