Easy Vegan Potato Soup #vegan #recipevegetarian

A basic however scrumptious veggie lover potato soup formula that can be made in the Instant Pot or on the stovetop. So smooth, ameliorating and simple to make!

It's been an unpleasant couple of weeks at our home. My better half, Alan, needed to have his astuteness teeth pulled, and it has been an a lot harder recuperation than we initially suspected it would be. Two weeks have passed, regardless he can't bite sustenance. Clearly it's been progressively troublesome on the grounds that he's in his 30's, and not 17 years of age, so says the specialist!

I have been making each pureed, fluid, delicate veggie lover nourishment I can consider from that point forward! Lamentably, the thoughts for a delicate or fluid eating routine for the most part rotate around dairy, for example, yogurt, pudding, and so on. Well I have veganized the fluid/smooth eating regimen so in the event that you need thoughts, ask me!

The key to this current soup's wonderful smoothness is a jar of full fat coconut milk! Trust me, coconut haters, you can't taste the coconut by any means.

Also try our recipe Balsamic Chicken Avocado Caprese Salad #vegan #recipevegetarian

Ingredients

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

Instructions

1. Instant Pot:
2. 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.
3. Briefly turn off the Instant Pot, and add the carrots, potatoes, thyme and vegetable broth. 
4. Give it a little stir, then place the lid on, seal and cook on high pressure for 9 minutes.
5. 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). 
6. 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!
7. Without an Instant Pot:
8. 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. 
9. 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 VEGGIE POT PIES WITH PUFF PASTRY CRUST #vegan #recipevegetarian

Source : bit.ly/2IBfwyG