Coconut Potage
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This creamy coconut potage is one of my go to comfort soups when I want something nourishing but don't have much time. The beauty of it is how quickly it comes together, ready in just 45 minutes from start to finish. Coconut milk brings incredible richness and creaminess to the broth while providing healthy fats that support heart health. What I love most is that it uses humble, affordable ingredients that probably already sit in your pantry. Onions, potatoes, and carrots blend into a velvety base that's both satisfying and simple to make, perfect for a weeknight dinner or meal prep.
Ella x
Ingredients
- 400 mlcoconut milk
- 1 kgonion
- 3 pcgarlic
- 2 pccarrots
- 1 kgpotatoes
- 20 gcoconut oil
- 1 gsalt
- 0 gblack pepper
- 1 gthyme
- 2 pcleeks
Detail level
Instructions
- 1
In a large pot, heat the coconut oil over medium heat. Add the sliced leeks and cook until they are softened and lightly browned.
- 2
Add the chopped onion and minced garlic to the pot and cook for an additional 2-3 minutes, stirring occasionally.
Tip: Be careful not to burn the garlic.
- 3
Add the chopped carrots and sliced potatoes to the pot. Stir to combine and cook for 5 minutes.
- 4
Pour in the coconut milk and add the salt, black pepper, and thyme. Stir to combine.
- 5
Bring the mixture to a simmer and cook for 20-25 minutes, or until the vegetables are tender.
- 6
Use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup to a blender and blend in batches.
- 7
Return the soup to the pot and stir in the chopped fresh thyme.
- 8
Serve the soup hot, garnished with additional thyme if desired.
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