In a Dutch oven over medium-high heat, heat the olive oil with the diced onion, celery and carrot and salt. Saute for 7-10 minutes until the onion is soft and caramelized. Then add the potatoes. Cook for another 3-5 minutes, then add the mushrooms and vegan butter.
Allow the mushrooms to “sweat,” releasing much of their water content and cooking down until softened.
Then add the thyme, vegetable stock, flax milk, turmeric and black pepper. Allow the soup to simmer for about 15-20 minutes.
While the soup is simmering, caramelize the shallots. Place shallots and olive oil in a non-stick pan and caramelize over low heat for 5-7 minutes. Set aside.
Stir in the tahini and tamari (remove the thyme bouqet garni before doing so) then puree the soup using an immersion or high-speed blender (careful, now – soup will be hot!).
Ladle soup into bowls and garnish with coconut cream, caramelized shallots, turmeric and thyme as desired. Enjoy!