Creamy Veggie Potato Soup

8 russett potatoes
3 cups almond milk
2 cups broccoli
1 carrott
2 tbsp coconut oil
3/4 tsp pink Himalayan salt
1/2 tsp black pepper
1/2 tsp dried thyme
1/4 tsp turmeric

Optional Toppings:
Spring Onion
Hemp Seeds

Boil 6 potatoes until you can stick a fork in them and they slide off.

In a saute pan, heat up coconut oil. Add 2 chopped potatoes, chopped broccoli & carrots and cook until softened (about 5-10 minutes on medium heat). Stir every minute or so. Next add all the spices and cook for another two minutes once well combined.

Blend almond milk and the 6 boiled potatoes (with a few dashes of salt) and then mix with the sautéed potatoes and veggies. Top with hemp seeds and spring onion.