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!