The first thing I said when this soup touched my tongue was, “Wow, why haven’t I ever made this before?”
It tastes like a loaded baked potato, but in a creamy velvety soup.
I got the idea from an Ecuadorian friend. It’s really too good not to try.
- 1 Tbsp vegan butter
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp cumin
- 1/2 tsp smoked paprika
- 1/2 tsp turmeric
- 1/2 tsp oregano
- Salt and pepper to taste
- 1 1/2 pound potatoes, chopped
- 3 cups water to cover the potatoes
- 1/4 cup coconut milk or other plant-based milk
- 2 Tbsp fresh herbs, finely chopped (rosemary, sage, thyme, and/or cilantro)
- 1/2 cup shredded vegan cheddar + more for serving
In a large pot over medium heat, melt the vegan butter. Add the onion and cook for about 5 minutes until the onion softens, then add the garlic, cumin, paprika, turmeric, oregano, salt and pepper and cook for 2 more minutes, stirring frequently.
Add the potatoes and mix until the potatoes are nicely coated in the spices, then continue to stir often and cook for 5 minutes.
Pour the water in and bring everything to a boil, then lower the heat to medium low. Cover and simmer for 25-30 minutes until the potatoes are soft.
Using a potato masher, mash about half the potatoes (to keep some texture in the soup), then add the coconut milk. Bring to a gentle boil and simmer for 10 more minutes until the soup thickens.
Once it has thickened, remove the pot from heat and stir in the vegan cheese and herbs. Adjust salt and pepper to taste. Serve in your favorite bowl with extra vegan cheese on top. Enjoy!
“If a person does not keep pace with their companions, perhaps it is because they hear a different drummer.
Let them step to the music which they hear, however measured or far away.” – from Walden, by Henry David Thoreau