Dairy-free creamy potato and thyme soup
Coconut milk, potatoes and fresh thyme form a savory, hearty soup that’ll fill your stomach and warm your heart.
When the temperature drops, all my family wants is thick, hot, filling soup. The other day my son wasn’t feeling well and was going to go out and buy some take-out soup. The horror. I wanted to prove to him I could make a delicious soup in under an hour, and it would taste a whole lot better than takeout. And what do you know? I creamed that challenge.
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 Idaho potatoes, peeled and diced
- 2 carrots, diced
- 1 pint mushrooms, cleaned and diced
- 2 stalks celery, finely chopped
- 5-6 sprigs fresh thyme
- 1 15-ounce can coconut milk
- 1 32-ounce carton low-sodium vegetable broth
- Salt and pepper, to taste
In a medium pot, heat oil over medium heat. Add diced onion and minced garlic, and saute until golden.
Add potatoes, mushrooms, carrots and celery and saute for 5 minutes.
Add vegetable broth and thyme and bring to a boil. Allow to simmer for 20-30 minutes, or until vegetables are soft.
Add coconut milk and stir until incorporated. Season with salt and pepper, taste, and add seasonings as desired.
Use an immersion blender to puree about half of the soup, leaving some chunks whole.
Related Topics: Soups