Cozy up with a bowl of this creamy, comforting Carrot Potato Soup! This soup combines earthy potatoes, naturally sweet carrots, and rich cashew cream, creating a velvety, satisfying dish that’s both nutritious and irresistibly delicious. Seasoned beautifully with thyme, garlic, and a splash of bright lemon, it’s the perfect balance of warmth and freshness. Trust me, this easy-to-make, wholesome soup is a game-changer—perfect for chilly days or when you’re craving comfort without the guilt!

Why You’ll Love This Recipe

Rich and Creamy: Smooth, satisfying texture without dairy.
Healthy Comfort: Packed with nutritious veggies and healthy fats.
Easy to Make: Ready in under an hour with simple ingredients.
Perfectly Balanced Flavor: Savory, sweet, and subtly tangy.

Ingredients

Here’s what you’ll need to make this delicious Carrot Potato Soup:

Olive oil: For sautéing veggies to perfection.
Yellow onion, carrots, celery: Classic aromatic veggies.
Garlic cloves and dried thyme: Adds flavorful depth.
Russet potatoes: Gives the soup hearty creaminess.
Vegetable broth: Provides a flavorful base.
Bay leaf: Adds subtle, aromatic complexity.
Cashews (soaked): For the perfect creamy finish without dairy.
Lemon juice: Brightens the soup beautifully.
Salt and pepper: Essential for enhancing flavors.

Note: Full measurements are provided in the recipe card below.

How to Make the Recipe

Step 1: Sauté the Aromatics

Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery, cooking until softened, about 6 minutes.

Step 2: Build Flavor

Stir in garlic, thyme, and potatoes. Cook for another 2 minutes to infuse flavors.

Step 3: Simmer Soup

Add vegetable broth and bay leaf. Bring to a boil, reduce heat, and simmer until vegetables are tender, about 20 minutes. Remove bay leaf.

Step 4: Prepare Cashew Cream

While the soup simmers, blend soaked cashews with water until smooth and creamy.

Step 5: Blend Soup

Add one cup of the soup mixture and lemon juice into the blender with the cashew cream and blend until silky smooth.

Step 6: Finish and Season

Stir the creamy cashew mixture back into the pot. Season generously with salt and pepper to taste.

Pro Tips for Making the Recipe

Quick-Soak Cashews: Soak cashews in boiling water for 30 minutes if short on time.
Smooth Texture: For extra creaminess, blend the soup thoroughly in batches if desired.
Adjust Thickness: Add extra broth or water if you prefer a thinner consistency.

How to Serve

Serve Carrot Potato Soup warm with crusty bread, crackers, or a fresh salad. Garnish with chopped parsley, a drizzle of olive oil, or freshly cracked pepper for an elegant finish.

Make Ahead and Storage

Storing Leftovers

Store cooled soup in an airtight container in the refrigerator for up to 4 days.

Freezing

Freeze soup in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating

Gently warm on the stovetop or microwave, adding a splash of broth or water if necessary.

FAQs

Can I substitute cashews?
Yes, use coconut cream or heavy cream as an alternative if nuts aren’t an option.

Can I add other veggies?
Absolutely! Sweet potatoes, butternut squash, or cauliflower make delicious additions.

How can I make it vegan?
The recipe is naturally vegan! Just ensure your broth is vegan-friendly.

Is blending necessary?
Blending creates the creamiest texture, but you can also enjoy it chunky if you prefer.

Whip up a pot of this delightful Carrot Potato Soup and savor each comforting, nourishing bite!