Creamy Celery and Potato Soup with Dill

Ingredients

• 4 medium, diced potatoes
• 4 stalks, chopped celery
• 2 medium, chopped carrots
• 3 cloves, minced garlic
• 4 cups vegetable broth
• 1 cup coconut cream
• 2 tablespoons, chopped fresh dill
• to taste black pepper
• a pinch nutmeg
• 1 tablespoon lemon juice

Steps

1. 1. In a large pot, combine the diced potatoes, chopped celery, carrots, minced garlic, and vegetable broth. Bring to a boil over medium heat.
2. 2. Reduce heat to low and simmer for about 20 minutes, or until the vegetables are tender.
3. 3. Use an immersion blender to blend the soup until it reaches a creamy consistency. If you don't have an immersion blender, carefully transfer the soup in batches to a countertop blender.
4. 4. Stir in the coconut cream, chopped dill, black pepper, nutmeg, and lemon juice. Heat for an additional 5 minutes, stirring occasionally.
5. 5. Serve warm, garnished with a sprinkle of fresh dill and a dash of black pepper.

Notes

• Adjust the amount of black pepper and nutmeg according to your taste. This soup can be served with whole grain bread or a green salad on the side.

Substitutions

• If coconut cream is not available, use blended cashews (1 cup soaked cashews blended with 1 cup water) for a similar creamy texture.