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–+ servings
creamy coconut milk soup

Creamy Coconut Milk Potato Soup

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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Course Soup
Cuisine Fusion
Servings 4 servings

Equipment

  • 1 Large pot
  • 1 Cutting board
  • 1 Knife
  • 1 Wooden spoon
  • 1 Blender or immersion blender
  • 1 measuring cup
  • 1 Ladle

Ingredients
  

  • 2 tablespoon olive oil
  • 1 onion medium, diced
  • 2 garlic cloves, minced
  • 4 potatoes medium, peeled and diced
  • 3 cup vegetable broth
  • 1 can coconut milk 400 ml
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon thyme dried
  • 1 tablespoon lemon juice
  • 2 tablespoon fresh parsley chopped

Instructions
 

  • Heat olive oil in a large pot over medium heat.
  • Add diced onion and minced garlic to the pot and sauté until the onion is translucent.
  • Stir in the diced potatoes and cook for another 5 minutes.
  • Pour in the vegetable broth and bring to a boil.
  • Reduce heat to a simmer and cook until the potatoes are tender, about 15 minutes.
  • Add the coconut milk, salt, pepper, and thyme, stirring to combine.
  • Use a blender or immersion blender to puree the soup until smooth.
  • Stir in the lemon juice and adjust seasoning if necessary.
  • Let the soup rest for 5 minutes before serving.
  • Garnish with fresh parsley and serve hot.

Notes

For a richer flavor, consider roasting the potatoes beforehand; this will add a deeper, caramelized taste to the soup. If you prefer a chunkier texture, only blend half of the soup and leave the rest as is. Adjust the seasoning to your liking, and feel free to add a pinch of cayenne pepper for a hint of heat.
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