Vegan Potato Dill Soup
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.
Servings: 4
Calories: 472kcal
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.
Nutrition
Serving: 1.5cups | Calories: 472kcal | Carbohydrates: 45.8g | Protein: 13.1g | Fat: 29.3g | Saturated Fat: 23g | Sodium: 867mg | Potassium: 1707mg | Fiber: 9.4g | Sugar: 8.9g | Calcium: 272mg | Iron: 9mg