Directions 6 steps | 35 Minutes
Wash all vegetables and measure and prep all ingredients.
Heat the olive oil in a large pot over medium-high heat. Slice the carrots into coins and finely dice the onions and celery. Dice the potatoes into medium-sized cubes.
Add the onion, celery and carrots to the oil and cook until softened. Stir in the potatoes and cook another 2 minutes. Season with the salt and pepper.
Pour in the stock and add the garlic, oregano and bay leaves. Cover and let simmer for 15 minutes, or until the potatoes and carrots are soft.
Remove the bay leaves. Using an immersion blender, blend the soup until creamy and smooth. Stir in the coconut milk and parsley. Season to taste with additional salt and pepper, if needed.
Serve topped with additional fresh parsley and vegan croutons, if using. Enjoy!
- To make this vegan potato soup even creamier, use coconut cream instead of coconut milk.