Creamy Vegan Potato Soup

Dairy Free Gluten-Free Vegan Vegetarian

Calories: 264 Proteins: 6 Carbs: 52 Fats: 4 Serves: 6



1 Tbsp BBF Naturally Refined Avocado Oil

1 onion, chopped

1 Tbsp garlic, minced

2 large carrots

4 large white potatoes (2-3 lbs)

4 cups vegetable stock

1/2 tsp dried thyme

1/2 tsp dried rosemary

2 cups Oatsome Oat Milk

sea salt & black pepper to taste

fresh rosemary for garnish


1. In a large pan, heat oil, onion and garlic over medium heat for 3 minutes.
2. Add carrots and sauté for 3 more minutes.
3. Add potatoes, vegetable stock, thyme and rosemary, and cook for 15-20 minutes or until potatoes are soft. 4. Puree in batches in a high speed blender.
5. Once pureed, add back to pan and heat for an additional 20 minutes.
6. Top with fresh rosemary.