Ingredients:

  • 2 tbsp unsalted butter
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 stalks celery, chopped
  • 2 large carrots, peeled and sliced
  • 2 medium gold potatoes, peeled and cubed
  • 1 small cauliflower head, chopped into florets
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 6 cups vegetable broth
  • 1 bay leaf
  • 1/2 tsp dried thyme
  • 1/2 cup full-fat coconut milk
  • 1 tbsp lemon juice

Instructions:

  1. Heat butter over medium heat in a large Dutch oven. Add diced onion, celery, and garlic, stirring frequently for 5–7 minutes until onions are translucent.
  2. Stir in sliced carrots, cubed potatoes, and cauliflower florets. Pour in vegetable broth and add the bay leaf, dried thyme, salt, and black pepper.
  3. Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 15–20 minutes until potatoes are tender and easily smashed with a fork.
  4. Remove the bay leaf. Using an immersion blender directly in the pot or a stand blender in batches, blend on high for 60–90 seconds until velvety smooth.
  5. Stir in the coconut milk and lemon juice to brighten the flavor and add final richness before serving.