Description
Creamy, comforting, and totally vegan, this carrot potato soup is packed with flavor and simple ingredients. Perfect for cozy nights and meal prep!
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 large carrots, peeled and chopped
- 3 celery ribs, chopped
- 3 garlic cloves, minced
- 1/2 teaspoon dried thyme
- 2 medium russet potatoes (about 12 oz), peeled and cut into 1/2-inch chunks
- 4 cups vegetable broth
- 1 bay leaf
- 1/2 cup cashews, soaked for 4 hours (or quick-soaked)
- 1 teaspoon lemon juice
- Salt and pepper to taste
Instructions
1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add onion, carrots, and celery, cooking for 6 minutes while stirring occasionally.
2. Stir in the garlic, thyme, and potatoes. Let cook for another 2 minutes to release the flavors.
3. Pour in the vegetable broth and add the bay leaf. Bring the mixture to a boil, then reduce the heat to low. Simmer for 20 minutes or until the vegetables are tender. Remove the bay leaf.
4. While the soup simmers, make the cashew cream. Blend 1/2 cup soaked cashews with 1/2 cup water until smooth.
5. Once the vegetables are softened, scoop out 1 cup of the soup. Blend it with the cashew cream and lemon juice until velvety smooth.
6. Stir the blended mixture back into the soup pot. Taste and season with salt and pepper. Your creamy carrot potato soup is ready to serve!
Notes
Quick-soak cashews by covering them in boiling water for 10 minutes.
Use Yukon gold potatoes for a naturally creamier texture.
For extra flavor, add a pinch of smoked paprika or cumin.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 5g
- Fat: 9g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 5g