- 2 tablespoons olive oil
- 1 onion chopped
- 6 garlic cloves minced
- 3 celery stalks chopped
- 1 carrot sliced
- 8 Russet potatoes peeled and chopped into 1/2-inch cubes
- 4 cups vegetable broth or water
- 3/4 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1/4 teaspoon freshly ground black pepper
- 1 13.5-ounce can full-fat coconut milk
- Sea salt
- Sliced scallions (green onions) for garnish
In a large pot over medium heat, combine the oil, onion, and garlic. Sauté for 5 minutes.
Add the celery, carrot, potatoes, vegetable broth, thyme, garlic powder, and pepper. Turn the heat to high and bring to a boil, then cover and reduce the heat to medium-low. Simmer for 25 minutes or until the potatoes are fork-tender.
Stir in the coconut milk, and add salt to taste. Optionally, you can blend the soup with an immersion blender for a smoother consistency.
Garnish with sliced scallions before serving.
Instant Pot Electric Pressure Cooker Instructions
Use the sauté function to sauté the oil, onion, and garlic for 5 minutes.
Stir in the remaining ingredients aside from coconut milk and salt.
Set the pressure cooker to manual high pressure for 11 minutes.
Quick release pressure, stir in the coconut milk, and salt to taste. Optionally garnish with scallions before serving.
This recipe and many more can be found in my cookbook The Vegetarian Family Cookbook, available wherever books are sold.
If you are not on a vegan or dairy-free diet, heavy cream or whole milk can be used in place of coconut milk with very similar results!
If you are on an oil-free diet, the oil can be omitted.
For more tips, be certain to visit the post above this recipe card!
Serving: 1bowl | Calories: 425kcal | Carbohydrates: 83g | Protein: 10g | Fat: 8g | Saturated Fat: 1g | Sodium: 48mg | Potassium: 1899mg | Fiber: 7g | Sugar: 5g | Vitamin A: 2574IU | Vitamin C: 29mg | Calcium: 88mg | Iron: 4mg
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