Vegan Creamy Garlic Potato Soup (Print)
Potatoes blend with garlic, coconut milk, and thyme for a rich, warming bowl ready in just 35 minutes.
# Ingredients:
→ Soup Base
01 -
4 medium potatoes, peeled and diced
02 -
1 large onion, chopped
03 -
6 cloves garlic, minced
04 -
4 cups (950 ml) vegetable broth
05 -
1 teaspoon dried thyme
06 -
1 teaspoon smoked paprika
07 -
Salt and black pepper, to taste
→ Creamy Additions
08 -
1 cup (240 ml) canned coconut milk
09 -
2 tablespoons (30 ml) olive oil
→ Garnish
10 -
Fresh chives, finely chopped
# Steps:
01 -
Heat olive oil in a large pot over medium heat. Add chopped onion and sauté for 5-7 minutes until translucent.
02 -
Stir in minced garlic and cook for an additional 2 minutes until aromatic.
03 -
Add diced potatoes, vegetable broth, dried thyme, and smoked paprika. Bring mixture to a boil, then reduce heat, cover, and simmer for 15-20 minutes until potatoes are tender.
04 -
Use an immersion blender to blend soup in the pot until smooth and creamy. If a standard blender is used, purée the soup in batches and return to the pot.
05 -
Stir in coconut milk and season with salt and black pepper. Warm through over low heat for several minutes.
06 -
Spoon hot soup into bowls and garnish with freshly chopped chives.
# Notes:
01 -
For a refined presentation, serve in warm bowls drizzled with extra coconut milk and topped with additional chives. Accompany with a slice of crusty bread for a complete meal.