Potato Dill Soup

This vegan potato soup comes from the Internet. It is rich, comforting, and full of flavor. I modified it a little bit from the original (added more carrots). It serves 4+

Ingredients

1 Tbs vegan butter

1 medium onion, diced

3 medium carrots, sliced or diced

4 cups vegetable broth (I use Better Than Bullion, organic Vegetable)

1 - 13.5oz can full-fat coconut milk (not coconut cream)

1.5 lbs russet potatoes (or other types, whatever you have, scrubbed and diced with skins)

1 Tbs lemon juice

½ tsp ground nutmeg

1 cup chopped fresh dill or 4-5 Tbs of dried dill

salt and pepper to taste

Instructions

• Melt butter in a soup pot. Saute onion and carrot for about 10 minutes.

• Stir in broth, coconut milk, and potato. Raise heat and bring to a boil.

• Lower heat and let soup simmer until the potato is fork tender.

• Remove pot from heat and stir in lemon juice and spices. Add salt and pepper to taste.

• Enjoy!