Ingredients:
1 tablespoon cold-pressed olive oil
1 yellow onion, minced
3 stalks celery
2 medium carrots, peeled & chopped
3 medium russet potatoes
4 cups vegetable broth
1 cup coconut milk
1 ½ teaspoons salt (up to this amount)
green onion to top
whole grain croutons
Directions:
Sauté onion, celery, and carrots in olive oil (or water) on medium heat for a few minutes.
Add potatoes and broth. Simmer on low for 15-20 minutes.
Blend soup until ½ way creamy.
Add coconut milk.
Add salt to taste.
Top with green onions, parsley, or celery leaves and croutons if desired.
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