Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 medium carrots, peeled and diced (about 1 cup)
- 2 celery stalks, diced (about 1 cup)
- 4 cloves garlic, minced or grated
- 1 teaspoon minced fresh rosemary (or 1/4 teaspoon dried)
- 1 teaspoon fresh thyme leaves (or heaping 1/4 teaspoon dried)
- 2 pounds potatoes, peeled and cut into 1-inch cubes (about 5–7 medium potatoes)
- 2 tablespoons lemon juice
- 3 cups low sodium vegetable broth (or chicken stock)
- 1 cup water
- 1 ½ teaspoons kosher salt, plus more to taste
- ½ teaspoon black pepper
- 1 (14.5-ounce) can full-fat coconut cream (or 1.5 cups heavy cream)
Instructions
- Stovetop Method: In a large pot over medium heat, warm olive oil. Add onion, carrots, celery, and a pinch of salt. Cover and cook until onions are translucent, about 10 minutes.
- Stir in garlic, rosemary, and thyme, and cook for 30 seconds.
- Add potatoes, lemon juice, broth, water, salt, and pepper. Stir and bring to a boil.
- Reduce heat to low, cover, and simmer for 30 minutes, or until potatoes are tender.
- Remove from heat and stir in 1 cup coconut cream.
- Blend soup in batches or with an immersion blender until desired consistency is reached.
- Stir in remaining coconut cream and serve warm.
- Slow Cooker Method: In a skillet over medium heat, sauté onion, carrots, celery, and a pinch of salt for 10 minutes. Transfer to a slow cooker and add remaining ingredients except coconut cream. Cook on low for 8 hours or high for 6 hours. Stir in 1 cup coconut cream and blend. Stir in remaining cream and serve warm.
- Pressure Cooker (Instant Pot) Method: Set to sauté mode. Add oil, onion, carrots, celery, and a pinch of salt. Cook 10 minutes. Add garlic, herbs, potatoes, lemon juice, broth, water, salt, and pepper. Stir well. Seal lid and cook on high pressure for 10 minutes. Quick release pressure. Stir in 1 cup coconut cream and blend. Stir in remaining cream and serve.
Notes
- Blend completely for a smooth soup or partially for a chunky texture.
- Coconut cream gives a dairy-free richness; sub with heavy cream if preferred.
- Add crumbled bacon, green onions, or fresh herbs as toppings.
- Freezes well in airtight containers for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop, Slow Cooker, Pressure Cooker
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 235
- Sugar: 4g
- Sodium: 540mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
