This vegan potato soup is super creamy and so easy to make! Ready in 20 minutes or less. (Instant Pot/ Stovetop Options).
1-2 tablespoons olive oil
3 pounds russet potatoes, peeled and chopped into large chunks
1/2 teaspoon dried thyme
1 large onion, chopped
4 cloves garlic, minced
3 medium carrots, peeled and sliced
3 cups vegetable broth
1 -15 ounce can full fat coconut milk
salt, to taste
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.
Briefly turn off the Instant Pot, and add the carrots, potatoes, thyme and vegetable broth.
Give it a little stir, then place the lid on, seal and cook on high pressure for 9 minutes.
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).
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!
Without an Instant Pot:
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.
Use an immersion blender until desired consistency is reached. Pour in the coconut milk, stir, and season with salt to taste.