Instant pot vegan potato soup
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Vegan Potato Soup

Easy vegan potato soup made super creamy as the veggies are blended with coconut milk. This delicious soup is very filling and can be served as a main dish.
Course Soup
Cuisine International
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Calories 214kcal
Author Diana


  • 1 tbsp olive oil
  • 1 onion diced
  • 2 cloves garlic minced
  • 4 medium potatoes peeled and diced
  • 2 bay leaves
  • 6 cups vegetable broth or water
  • 1/4 tsp ground black pepper
  • 1/2 tsp ground cumin
  • 1/4 tsp ground coriander optional
  • 1/2 tsp curry powder or garam masala optional
  • 1/2 cup full fat coconut milk canned


  • On medium heat, add a splash of olive oil to a pot. Saute diced onion until it becomes soft and translucent. Saute a diced carrot, and cook the garlic until it becomes fragrant.
  • Add the diced potatoes, a couple of bay leaves, thyme, cumin, and any other seasonings that you like! I usually add 1/2 tsp of a curry mix or garam masala. Add vegetable broth and water that is enough to cover the vegetables, bring to a boil and simmer until the potatoes and carrots become soft.
  • Find the bay leaves and discard. Then blend using a stick blender, and mix in coconut milk. Season with salt, ground black pepper and cayenne, and garnish with chopped parsley or chives.



Calories: 214kcal | Carbohydrates: 28g | Protein: 6g | Fat: 9g | Saturated Fat: 5g | Sodium: 29mg | Potassium: 941mg | Fiber: 5g | Vitamin C: 25.2mg | Calcium: 72mg | Iron: 8mg