Easy Vegan Potato Soup #soup #vegetarian

This veggie lover potato soup is excessively velvety thus simple to make! Prepared in 20 minutes or less. (Moment Pot/Stovetop Options)

I've included directions for both! I cherish my Instant Pot, however you needn't bother with one to make this formula. The huge contrast will be the time it takes until you're eating! Moment Pot variant is done in 9 minutes, though you'll need to cook it for 20-25 minutes on the stovetop. Both entirely quick!

The key to this current soup's amazing richness is a jar of full fat coconut milk! Trust me, coconut haters, you can't taste the coconut by any means. I include the entire can, yet you could simply include a bit, or a large portion of the can until the soup is as velvety as you can imagine! It's entirely adaptable.

Also try our recipe Instant Pot Black Bean Soup

A simple but delicious vegan potato soup recipe that can be made in the Instant Pot or on the stovetop. So creamy, comforting and easy to make!

Ingredients

1. 1-2 tablespoons olive oil
2. 1 large onion, chopped
3. 4 cloves garlic, minced
4. 3 medium carrots, peeled and sliced
5. 3 pounds russet potatoes, peeled and chopped into large chunks
6. 1/2 teaspoon dried thyme
7. 3 cups vegetable broth
8. 1 -15 ounce can full fat coconut milk
9. salt, to taste

Instructions
Instant Pot:

1. Push the saute feature on the Instant Pot. Add the olive oil, chopped onion and garlic and cook, stirring frequently, until the onion in translucent, about 2-3 minutes.
2. Briefly turn off the Instant Pot, and add the carrots, potatoes, thyme and vegetable broth. 
3. Give it a little stir, then place the lid on, seal and cook on high pressure for 9 minutes.
4. Release pressure manually, using a towel to prevent any burning. Use an immersion blender, and blend until fairly smooth (you may leave some chunks if you want). 
5. Stir in the coconut milk. You may use less than the entire can for a thinner, less creamy soup. Season with salt to taste, and serve with chopped chives and fresh bread for dipping, if desired!

Without an Instant Pot:

1. Saute the onion and garlic in a large soup pot. Add the vegetables, thyme and vegetable broth. Bring to a boil, then lower heat to a simmer and cook for 20-25 minutes, until the potatoes are fork tender. 
2. Use an immersion blender until desired consistency is reached. Pour in the coconut milk, stir, and season with salt to taste.

Read more our recipe : Buttery Garlic Mushrooms

Source : https://bit.ly/2IBfwyG