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Carrot Potato Soup

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This hearty fall soup is gluten-free and oil-free. Enjoy for lunch or as a side to your main course.
Prep Time 10 minutes
Cook Time 30 minutes
Author Pamela Kruusi

Ingredients

  • ½ Yellow Onion (Chopped)
  • 3 Carrot (Peeled and Diced)
  • 4 Yellow Potato (Peeled and cubed)
  • 1½ Garlic (Cloves)
  • 2 stalks Celery (Chopped)
  • ¼ cup Water
  • 1½ cups Organic Vegetable Broth
  • ½ tsp Dried Thyme
  • ¼ cup Organic Coconut Milk

Instructions

  • Chop your onion, carrot and celery. Peel and chop your potatoes.
    2. Place a large pot on medium-high heat with 6 tbsp water. Once water is steaming, add in your chopped onion, carrots and celery. Cook until the veggies are softened a bit (around 5 minutes).
    3. Add in your potatoes, garlic and thyme and cook for an additional five minutes. Add in your veggie broth and bring the broth to a boil, then reduce heat and simmer for 15 - 20 minutes until you can pierce a fork through the potatoes easily.
    4. Remove the soup from heat and let cool slightly before adding to a blender or using an immersion blender to combine the ingredients. Puree until smooth, then add back to the pot. Add your coconut milk and stir in until combined. Taste the soup and add salt and pepper as needed.
    5. Serve warm with crackers or sourdough bread (not included in the caloric info).