This creamy vegan potato soup made with carrots, celery, garlic, and almond milk is a smooth and comforting dinner option on a chilly day.
Preparation Time
25 mins
Cooking Time
30 mins
Total Time
55 mins
Calories
147 Calories
Recipe Instructions
Step 1
Heat olive oil in a large pot over medium heat. Add onion, carrot, celery, and garlic; cook and stir until soft, about 10 minutes. Add potatoes, water, and 2 teaspoons salt. Bring to a boil; reduce heat and simmer until potatoes are very tender, 10 to 15 minutes.
Step 2
Remove pot from the heat and puree soup with an immersion blender. Stir in almond milk.
Step 3
Return soup to the heat and cook until heated through, about 5 minutes. Season with remaining 2 teaspoons salt and pepper.
Ingredients
2 tablespoons olive oil
4 cups water
3 cloves garlic, minced
1 teaspoon ground black pepper
1 cup diced onion
1 cup diced celery
1 cup diced carrot
2 cups almond milk
4 teaspoons salt, divided
4 russet potatoes, peeled and cut into 1-inch pieces
