Description
A luscious blend of tender vegetables in a velvety coconut milk base, perfect for a spring picnic or family gathering.
Ingredients
Scale
- 2 cups baby carrots
- 2 cups red potatoes, diced
- 2 cups bok choy, chopped
- 1 can (13.5 oz) coconut milk
- 4 cups vegetable broth
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh herbs (like parsley) for garnish
Instructions
- Sauté the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, cooking until the onion is translucent, about 3-5 minutes.
- Add the baby carrots and diced red potatoes, cooking for about 5 minutes while stirring occasionally.
- Pour in the vegetable broth and bring to a boil. Once boiling, reduce the heat and let it simmer for about 10 minutes.
- Stir in the chopped bok choy and coconut milk; gently mix while cooking for an additional 5 minutes.
- Season the soup with salt and pepper to taste.
- Serve the soup in bowls, garnished with fresh herbs.
Notes
The soup can be made ahead of time and stores well in the fridge. It can also be frozen for up to three months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 5g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 12g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg
Keywords: spring, soup, creamy, vegetarian, coconut milk, vegetables