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Carrot Potato Soup Recipe

Carrot Potato Soup Recipe
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5.2 from 28 reviews

This creamy vegan carrot potato soup is incredibly delicious and surprisingly simple to make. Enjoy this veggie-packed soup for a healthy twist on a classic comfort food recipe.

Ingredients

Vegetable Base:

  • 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

Potato Mixture:

  • 2 medium russet potatoes (about 12 oz), peeled and cut into 1/2-inch chunks
  • 4 cups vegetable broth
  • 1 bay leaf

Cashew Cream:

  • 1/2 cup cashews, soaked for 4 hours (see note for quick-soak method)
  • 1 teaspoon lemon juice
  • Salt and pepper, to taste

Instructions

  1. Sauté Vegetables: In a large dutch oven or pot, add the olive oil, onion, carrots, and celery. Cook over medium heat for 6 minutes, stirring occasionally.
  2. Add Potatoes: Add the garlic, thyme, and potatoes. Continue to cook for 2 minutes.
  3. Cook Soup: Pour in the vegetable broth, add the bay leaf, and bring to a boil. Reduce heat, simmer for 20 minutes until veggies are tender. Remove bay leaf.
  4. Prepare Cashew Cream: Blend soaked cashews with water until smooth. Add a cup of soup, lemon juice, and blend.
  5. Combine: Stir cashew mixture back into the pot. Season with salt and pepper.

Notes

  • To quick-soak the cashews, bring one cup of water to a boil, add the cashews, cover, and let sit for 10 minutes. Drain and blend with water until smooth.

Nutrition

Find it online: https://bitezly.com/carrot-potato-soup-recipe/