Creamy Chunky Vegan Potato Soup

Creamy, satisfying soup I made that one time.

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Step 1

In a thick bottomed stock pot, add your olive oil and onions, sautéing over a low fire for about 3 minutes, then add celery.

Step 2

After the onions are clear and soft, clear a space in the bottom of the pot to add your chili powder.

Step 3

Once the chili powder is fragrant and toasted, add red wine to deglaze. Follow with 1 quart of the broth, then the bouillon powder. Once no clumps of powder remain, add the remaining quart of vegetable broth and turn the heat to high. Add the potato chunks, and when the soup reaches a boil lower the heat to maintain a medium simmer for about 25 minutes.

Step 4

Add the corn along with the water, and the coconut milk.

Step 5

Once the potatoes can be effortlessly speared with a fork, add the carrot coins and cook to taste. Let cool and serve!