Spicy Potato Soup - V


  • 2 tablespoons olive oil
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 2 large carrots, halved and chopped
  • 2 large potatoes
  • 1 teaspoon salt
  • Pinch black pepper
  • 1/4 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 2 1/2 cups vegetable broth
  • 1/2 cup almond milk or other non dairy milk


  1. Heat the olive oil a large pot or dutch oven over medium-high heat. Add the onion, garlic, carrots, and potatoes. Saute for 10 minutes, until the veggies are tender.
  2. Add the salt, black pepper, chili powder, paprika, and vegetable broth. Bring to a boil and then reduce heat to medium. Simmer for 15- 20 minutes, until potatoes can be pierced easily with a fork.
  3. Transfer half of the soup to a blender. Add the almond milk and blend for 30 seconds, or until mixture is smooth.
  4. Add blended soup back into the pot and season with more salt/pepper, to taste. Serve with sriracha or hot sauce of your choice.


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