Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 3 carrots, sliced
- 2 potatoes, diced
- 2 cups spinach, chopped
- 4 cups vegetable broth
- 1 cup coconut milk
- Salt and pepper to taste
- Fresh herbs for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and garlic; sauté until fragrant and translucent.
- Add sliced carrots and diced potatoes; cook for 5 minutes.
- Pour in vegetable broth and bring to a boil.
- Reduce heat and simmer until vegetables are tender, about 20 minutes.
- Add chopped spinach and coconut milk; cook for another 5 minutes.
- Use an immersion blender to blend the soup until smooth, or transfer to a blender carefully.
- Season with salt and pepper, garnish with herbs, and serve hot.
Notes
- For a chunkier texture, blend only half of the soup.
- You can substitute coconut milk with almond milk for a lighter version.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Sauté, simmer, blend
- Cuisine: Vegan, American
- Diet: Vegan, Dairy-Free, Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 250 kcal Kcal
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 7 g
- Protein: 5 g
- Cholesterol: 0 mg