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Here in Ohio, the ground outside is covered with about 4 inches of snow, and we are expecting more. So this Vegan Potato and Vegetable Soup is perfect for these cold winter months.
Ingredients To Prepare Vegan Potato Leek Carrot Soup
- Coconut Milk
- Vegetable Broth
How To Make Vegan Potato Leek Carrot Soup?
Saute onion, garlic, and leek. Add potato, carrot, zucchini, and thyme.
I added vegetable broth and coconut milk to give the soup a creamy mildly sweet flavor. A touch of turmeric, coriander, and cumin blend well for this flavorful soup.
Cook for 20 minutes, season salt and pepper to taste.
Make sure you wash the leeks very well, they are usually embedded with dirt or sand. Use only the white and light green part of the leeks, save the green tougher ends for making homemade vegetable broth.
Use an immersion blender to make a creamy version of this soup. Back home in Jamaica, we rarely prepared blended soups.
Substitute coconut milk with unsweetened soymilk.
My Favorite Culinary Herb – Thyme
I added thyme and a pinch of allspice to round out the flavors, thyme particularly ‘French Thyme’, is a very popular culinary herb used in our Jamaican cooking.
It is not only delicious in soups, but also in sauces, marinades, and stuffing. Here is a Jamaican style Pumpkin Soup that really captures the flavors of Jamaican food.
Thyme is not only a popular culinary herb, but it is steadily gaining popularity as a medicinal herb as well. It is a member of the mint family, with a distinct strong fragrance.
It is a perennial herb, so I always grow two or three plants in my garden. I still go out during the winter, in between snow, to get a sprig or two for cooking.
Thyme leaves have antibacterial, antiseptic and anti-fungal properties. It has even been used to treat acne, sore throat, gingivitis, coughs, and bronchitis.
Other Delicious Soups
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- Energy: 304 kcal / 1271 kJ
- Fat: 19 g
- Protein: 8 g
- Carbs: 28 g
- Preparation: 20 min
- Cooking: 30 min
- Ready in: 50 min
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 stalks leeks, white and light green parts only
- 2 medium potatoes, peeled and chopped
- 2 medium carrots, peeled and chopped
- 1 small zucchini, chopped
- 1 teaspoon dried thyme
- 1 cup coconut milk
- 3 cup vegetable broth
- 1/2 teaspoon coriander
- 1/4 teaspoon turmeric
- 1/4 teaspoon cumin
- Salt to taste
- Heat oil on medium-high heat in a large soup pot. Add onion, garlic, and leek, stirring to cook until onions are soft about 4 minutes
- Be careful not to burn the leeks. Add potatoes, carrots, zucchini, and thyme leave stirring until fragrant. Add coconut milk, water, coriander, turmeric, cumin and bring to a boil.
- Reduce heat to a simmer, cover and cook until potatoes are tender about 20 minutes. Season with salt and pepper and adjust to taste.