Coconut Curry Potato Soup (Vegan)

To a soup pot, add olive oil, onion, and potatoes over medium heat. Stir for 5 minutes to soften onion slightly. Add garlic, cayenne, curry, and a sprinkle of salt. Stir together for 2 minutes more.

Add coconut milk and vegetable broth. Bring soup to a boil, then cover and reduce the heat to medium low. Let soup simmer for 15 minutes to fully cook the potatoes.

When potatoes are tender (test with a fork), add bok choy to the soup and let boil uncovered for 5–10 more minutes to wilt the greens and thicken the soup slightly. Taste, and add salt to your preference or more cayenne if you’d like. Don’t fear salt—potatoes need a lot!

Serve the soup immediately, or keep in the fridge for a few days. Enjoy!