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Creamy Vegetable Soup

Creamy Vegetables Soup

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Prep Time 5 minutes
Cook Time 30 minutes
Servings: 5 servings
Course: dinner
Cuisine: All
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • Full-fat coconut milk
  • 1 medium sweet-potato Skip the potato for a lower carb soup
  • 3 medium carrots
  • 2 leaks if not in season, replace it with green onions or a yellow onion
  • 1 handful of parsley leaves and stems
  • 1 zucchini
  • 2 celery sticks
  • 1 teaspoon minced fresh ginger or ginger powder
  • 1/2 teaspoon turmeric fresh or powder

Equipment

  • 1 blender

Method
 

  1. Prep work: Dice onions, carrots, celery, zucchini, and sweet potatoes uniformly. Mince ginger finely. Organize all ingredients before starting .
  2. Base preparation: Heat olive oil in large pot over medium heat. Cook diced onions until slightly caramelized (5-7 minutes). Add minced ginger and cook for one additional minute.
  3. Vegetable cooking: Add diced vegetables and cook for 5 minutes until slightly softened but still crisp. Add sweet potatoes and optional turmeric (fresh or powder). Stir to coat vegetables evenly.
  4. Broth addition: Add water (or vegetable/chicken broth for stronger flavor). Reduce heat to maintain steady simmer. Cover and cook for about 15 minutes or until vegetables are fork-tender.
  5. Finishing steps: Add fresh parsley and simmer for one minute. Let broth cool slightly before blending until creamy.
  6. Final touches: Return blended soup to pot. Add coconut milk, salt, and pepper. Simmer uncovered for 5 additional minutes to meld flavors.
  7. Serving: Garnish with a splash of coconut milk on top for visual appeal.

Notes

  • For extra creaminess, use full-fat coconut milk rather than light versions - this ensures a luxurious texture and better mouthfeel while making the soup more satisfying and filling.
  • The soup can be made thicker or thinner to your preference - simply adjust the amount of water/broth added. Start with less, as you can always thin it out later with additional broth or coconut milk.
  • To save time, prep vegetables a day ahead and store them in airtight containers in the refrigerator. This makes the cooking process much quicker when you're ready to make the soup.
  • The soup naturally thickens as it cools. When reheating, you may need to add a splash of broth or coconut milk to achieve the desired consistency.
  • For meal prep, the base soup can be made without coconut milk and frozen. Add the coconut milk when reheating for the freshest taste and best texture.
  • If using an immersion blender instead of a regular blender, blend in batches to ensure a smooth consistency, and be careful of hot splashes.