This vegan potato dill soup is rich, comforting, and full of flavor! It's easy to make and guaranteed to warm you up on a chilly day.
I love a good bowl of potato soup! I guess that explains why I have so many recipes for potato soup variations on this site. From classic vegan potato soup to vegan potato leek soup to vegan zuppa Toscana, I've got them all, and I really can't get enough of any of them.
Today I'm sharing a recipe for vegan potato dill soup, or a dairy-free version of Polish koperkowa. This one is super comforting and the perfect pick-me-up on chilly winter days. It's positively loaded with dill. We're using an entire bunch of fresh dill. That's a lot!
If you made my vegan dill pickle potato chowder (yes, another potato soup recipe) and loved it but found yourself craving even more dill, then make this.
In addition to all that fresh dill, this soup is made with a creamy coconut milk base and a touch of lemon. It comes together in a cinch and is absolutely delicious.
Jump to:
Ingredients You'll Need
- Vegan butter. Most grocery stores stock this near the regular butter. Earth Balance, Miyoko's, and Melt are some brands you'll probably see. Feel free to substitute oil if vegan butter isn't something you normally buy.
- Onion.
- Carrots.
- Vegetable broth. I used Better Than Bouillon in seasoned vegetable flavor, which worked really well. Feel free to use any variety that you like though!
- Coconut milk. We're using full-fat coconut milk from a can, to give our soup a super rich and creamy base. While light coconut milk and other varieties of non-dairy milk will technically work, they'll give you a lighter, brothier soup.
- Potato. The recipe calls for russet potatoes, but red or even yellow potatoes will work just fine.
- Lemon juice. Use freshly squeezed juice to give your soup the best possible flavor.
- Nutmeg.
- Fresh dill.
- Salt and pepper.
How It's Made
Below is a detailed photo tutorial on how to make this dish. Scroll all the way down if you'd like to skip right to the recipe!
Start by melting your vegan butter in a large pot. Add diced onion and sliced carrot. Cook everything for about 10 minutes, until the carrots begin to soften.
Stir in the broth, coconut milk, and diced potato. Raise the the heat to high and bring the liquid to a boil.
Tip: There's no need to peel the potatoes for this recipe. Unless of course you're a potato peel hater, in which case, go for it.
Lower the heat and let your soup simmer for about 15 minutes, until the potatoes are tender. You can test them for doneness by piercing one with a fork. If it goes in easily, the soup is done.
Take the pot off of heat and stir in lemon juice, nutmeg and a whole bunch of chopped fresh dill. Taste-test the soup and season it with some salt and pepper, if needed.
Your vegan potato dill soup is ready to serve. Ladle it into bowls and enjoy it while it's piping hot!
Leftovers & Storage
Leftover vegan potato dill soup will keep in an airtight container in the refrigerator for three to four days. I don't recommend freezing this soup.
More Soup Recipes
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📖 Recipe
Vegan Potato Dill Soup
Ingredients
- 1 tablespoon vegan butter
- 1 medium onion, diced
- 2 medium carrots, sliced
- 4 cups vegetable broth
- 1 (13.5 ounce/400ml) can full-fat coconut milk
- 1 ½ pounds russet potatoes, (about 2 medium potatoes) scrubbed and diced (½-inch)
- 1 tablespoon lemon juice
- ½ teaspoon ground nutmeg
- 1 cup chopped fresh dill (about 1 medium bunch)
- Salt and pepper, to taste
Instructions
- Place a large pot over medium heat and add the butter.
- Once the butter melts, add the onion and carrot. Sweat the vegetables for about 10 minutes, stirring occasionally, until the onion is soft and translucent and the carrot begins to become tender.
- Stir in the vegetable broth, coconut milk and potato. Raise the heat and bring the liquid to a boil.
- Lower the heat and let the soup simmer until the potato is fork tender, about 15 minutes.
- Remove the pot from heat and stir in the lemon juice, nutmeg and dill. Season the soup with salt and pepper to taste.
- Serve.
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I have self-seeded dill popping up all over my garden, so thought I'd give this a go. It's so simple but the flavours are fantastic. I made cashew cream to use instead of coconut, just because cashew is my preference, and it worked really well. I'll definitely make this again, thanks for the recipe!
Omg this is incredible!! I love dill and this flavor is spot on and so easy to make. Thank you!
I think I overdid the dill and should have chopped it finer, but otherwise this was a pleasant surprise. Someone gave us a huge bunch of dill and I found this while deciding what to do with it. Loved the consistency. I used lowfat coconut milk and it was still creamy!
can i use dry dill?
I wouldn't recommend it for this recipe. You won't get nearly the same level of flavor. You'd also need to cut down on the amount by a lot since dill shrinks when dried, but I'm not sure by how much.
Hi - this is going to be a weird question because this is after all a potato soup. However, i don't really like potatoes but i love dill. Do you think it would work with some other vegetables? Up the carrots and use broccoli instead? mushrooms? i don't think cabbage would work. other thoughts?
thanks.