Ingredients
Method
Preparation
- In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, and sauté until soft.
- Add the chopped carrots and diced potatoes to the pot, and stir for a few minutes.
Cooking
- Pour in the vegetable broth and bring to a boil. Reduce heat and let it simmer for about 20 minutes, or until the vegetables are tender.
Blending
- Once cooked, use an immersion blender to puree the soup until smooth. Alternatively, transfer in batches to a blender.
- Stir in the coconut milk, and season with salt and pepper to taste.
Serving
- Serve hot, garnished with fresh herbs if desired.
Notes
This soup is perfect for meal prep and can be stored in the fridge for up to 5 days or frozen for up to 3 months. When reheating, add a splash of broth or water to maintain its creamy consistency.