Vegan Potato Soup

• 1 Tablespoon Ginger
• 1 clove Garlic
• 1 Tablespoon Olive Oil
• 600 grams Floury Potatoes
• 3 Carrots
• 2 Leeks
• 1/4 Celery Root
• 1 cup Fresh Parsley Leaves
• 2 cups Vegetable Broth
• 1 can (14 Oz. Size) Coconut Milk
• 1/2 Lemon
• Salt And Pepper, to taste
• 1 dash Nutmeg

1. Chop ginger and garlic, fry in oil on low heat in a large pot.
2. In the meantime, wash then cut potatoes and the other vegetables into rough pieces. Chop parsley finely, and chili if you're using one. Put all the vegetables in the pot. Keep some parsley for garnish!
3. Top it up with vegetable broth, bring the mix to a boil and simmer for 20 minutes. When the potato is soft, add coconut milk and lemon. Finish off the soup with salt, pepper, and nutmeg.
4. Give it a quick blend. Wohooo, we're done!
5. Garnish as desired. Suggested garnishes include the rest of the parsley, roasted pumpkin seeds, roasted sunflower seeds, homemade croutons.

ginger, clove garlic, olive oil, carrots, leeks, ubc celery, parsley, vegetable broth, coconut milk, lemon, salt, nutmeg

Taken from tastykitchen.com/recipes/soups/vegan-potato-soup/ (may not work)