Coconut Curry Potato Soup (Vegan)

• 2 Tablespoons Olive Oil
• 1/2 whole Medium Onion, Chopped
• 4 whole Medium Yukon Gold Potatoes, Chopped
• 1 clove Garlic, Minced
• 1/2 teaspoons Cayenne Pepper, Plus More If You'd Like
• 2 Tablespoons Yellow Curry Powder
• Salt To Taste
• 15 ounces, fluid Coconut Milk
• 2 cups Vegetable Broth
• 2 cups Thinly Sliced Bok Choy

1. To a soup pot, add olive oil, onion, and potatoes over medium heat.
2. Stir for 5 minutes to soften onion slightly.
3. Add garlic, cayenne, curry, and a sprinkle of salt.
4. Stir together for 2 minutes more.
5. Add coconut milk and vegetable broth.
6. Bring soup to a boil, then cover and reduce the heat to medium low.
7. Let soup simmer for 15 minutes to fully cook the potatoes.
8. When potatoes are tender (test with a fork), add bok choy to the soup and let boil uncovered for 510 more minutes to wilt the greens and thicken the soup slightly.
9. Taste, and add salt to your preference or more cayenne if youd like.
10. Dont fear saltpotatoes need a lot!
11. Serve the soup immediately, or keep in the fridge for a few days.
12. Enjoy!

olive oil, onion, potatoes, clove garlic, cayenne pepper, curry, salt, fluid coconut milk, vegetable broth

Taken from tastykitchen.com/recipes/special-dietary-needs/coconut-curry-potato-soup-vegan/ (may not work)