Shrimp & Potato Chowder

• 1  - onion
• 2  - carrots
• 2 ribs - celery
• 1 ½ pounds - golden potatoes
• 2 cloves - garlic
• 4 cups - vegetable broth
• 1 cup - coconut milk
• 1 tbsp - dried parsley
• 2 teaspoons - paprika
• 1 tsp - dried thyme
• ½ tsp - kosher salt
• ½ tsp - black pepper
• 1 lb - shrimp
• 2 tablespoons - olive oil
• ⅛  - Fresh parsley

Instructions

1. Add olive oil to a large pot or dutch oven on medium-high heat. Once heated, add onion, carrot and celery. Cook for 5 to 7 minutes. Add garlic and diced potatoes, cooking for 1 minute.
2. Add vegetable broth, dried parsley, paprika, dried thyme, salt and pepper. Bring to a boil. Reduce heat and simmer for 15 minutes, until potatoes are cooked. Remove about 2 cups of chowder and place in a blender, pulsing until smooth.
3. Return blended chowder back to the pot with coconut milk. Increase heat and return to a simmer. Once simmering, stir in shrimp and cook for about 3 minutes, until shrimp is cooked through. Taste and add more salt, if needed.
4. Serve immediately with fresh, chopped parsley to garnish (optional).