Ingredients
Scale
- 4 large russet potatoes, peeled and chopped
- 1 head of garlic, roasted
- 1 onion, chopped
- 4 cups vegetable broth
- 1 cup coconut milk
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh herbs for garnish
Instructions
- Preheat oven to 400°F (200°C). Roast garlic head wrapped in foil for 30 minutes.
- In a large pot, heat olive oil over medium heat and sauté onion until translucent.
- Add chopped potatoes, roasted garlic (squeezed out of cloves), and vegetable broth. Bring to a boil.
- Reduce heat and simmer until potatoes are tender, about 20 minutes.
- Use an immersion blender to puree the soup until smooth, or blend in batches.
- Stir in coconut milk, season with salt and pepper, and heat through.
- Serve hot, garnished with fresh herbs.
Notes
- Roasting the garlic enhances its sweetness and depth of flavor.
- You can substitute coconut milk with almond milk for a lighter version.
- This soup stores well in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Method: Stovetop
- Cuisine: Vegan
- Diet: Vegan, Dairy-Free
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 220 Kcal
- Sugar: 4g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 8g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg