Recipe // Creamy Coconut Potato Soup

Ingredients:

→ 2 tbsp olive oil
→ 1 medium yellow onion
→ 2 carrots
→ 2 stalks of celery
→ 3 cloves garlic, minced
→ 2 tsp thyme
→ 1 tsp salt
→ 1 tsp black pepper
→ 2 lbs. yellow potatoes
→ 1 can coconut milk
→ 2 cups veg broth
→ 1 tbsp miso
→ 2 tbsp nutritional yeast

Directions:

→ Add olive oil to a frying pan and place over medium-high heat. Saute onion, carrots and celery until brown, about 5 minutes.

→ Add garlic, thyme, and black pepper. Stir and cook until fragrant, about 3 minutes.

→ Add potatoes, coconut milk and vegetable broth. Bring to a bowl and simmer until potatoes soften, about 18 minutes.

→ Remove 2-3 cups of soup from the frying pan and place into a blender. Add miso and nutritional yeast to blender. Allow to cool slightly before blending.

→ Return blended ingredients to frying pan and combine.

→ Garnish with parsley and enjoy!