Carrot Potato Soup
This creamy vegan carrot potato soup blends the sweetness of carrots with the earthy creaminess of potatoes, making it a nourishing and comforting dish. Finished with cashew cream and fresh herbs, it’s perfect for cozy lunches or weeknight dinners.
Equipment
- Large pot
- Wooden spoon
- Blender or immersion blender
- Chef’s knife
- Cutting board
Ingredients
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 3 large carrots, peeled and chopped
- 3 celery ribs, chopped
- 3 cloves garlic, minced
- 1/2 tsp dried thyme
- 2 medium russet potatoes (about 12oz), 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 tsp lemon juice
- salt, to taste
- black pepper, to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, cooking for 6 minutes until onions are translucent. Stir in garlic and thyme, cooking for another 2 minutes.
- Add potatoes, vegetable broth, and bay leaf. Bring to a boil, then reduce heat and simmer for 20 minutes until vegetables are tender.
- While soup simmers, blend soaked cashews with 1/2 cup water until smooth.
- Remove bay leaf. Transfer 1 cup of soup to a blender with lemon juice and blend until smooth. Stir blended mixture and cashew cream back into the pot.
- Season with salt and pepper to taste. Serve warm, garnished with fresh parsley if desired.
Notes
For best results, chop carrots and potatoes into similar-sized pieces to ensure even cooking. Cashews create a rich creaminess without dairy, but you can substitute with coconut cream if needed.
Nutrition
Calories: 215kcalCarbohydrates: 28gProtein: 5gFat: 10gSaturated Fat: 1.5gSodium: 480mgFiber: 5gSugar: 6g
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