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 teaspoon salt (up to this amount)
green onion to top
whole grain croutons
Sauté onion, celery and carrots in olive oil on medium 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.