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Vegan Potato Leek Carrot Soup

This warm, hearty and comforting Vegan Potato, Leek, Carrot Soup is so flavorful, savory and easy to prepare, its dairy-free and gluten-free.
4.97 from 33 votes
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Course: Soup
Cuisine: American
Keyword: Vegan Potato Leek Carrot Soup
Prep Time: 20 minutes
Cook Time: 30 minutes
Servings: 4 servings
Calories: 297kcal

Ingredients

  • 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 or water
  • 1/2 teaspoon coriander
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon cumin
  • Salt to taste

Instructions

  • 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.

Nutrition

Calories: 297kcal | Carbohydrates: 37g | Protein: 5g | Fat: 16g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 755mg | Potassium: 935mg | Fiber: 5g | Sugar: 8g | Vitamin A: 6324IU | Vitamin C: 40mg | Calcium: 84mg | Iron: 4mg