Description
This cozy Carrot Potato Soup is the perfect comforting bowl for chilly days. Made with hearty russet potatoes, sweet carrots, and creamy cashew blend, this plant-based soup is silky, nourishing, and incredibly flavorful. It’s dairy-free, vegan, and surprisingly filling ideal for a wholesome lunch or light dinner. Simple ingredients and one pot make this an easy weeknight winner!
Ingredients
Soup Base
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2 tablespoons olive oil
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1 medium yellow onion, diced
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3 large carrots, peeled and chopped
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3 celery ribs, chopped
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3 garlic cloves, minced
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1/2 teaspoon dried thyme
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2 medium russet potatoes (about 12 oz), peeled and cut into 1/2-inch chunks
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4 cups vegetable broth
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1 bay leaf
Cashew Cream
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1/2 cup cashews, soaked for 4 hours (or use quick soak method)
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1/2 cup water
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1 teaspoon lemon juice
To Finish
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Salt and pepper, to taste
Instructions
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Sauté the Vegetables
In a large Dutch oven or pot, heat olive oil over medium heat. Add the diced onion, chopped carrots, and celery. Cook for 6 minutes, stirring occasionally until vegetables begin to soften. -
Add Garlic, Potatoes, and Seasonings
Stir in minced garlic, thyme, and chopped potatoes. Cook for an additional 2 minutes to let the flavors bloom. -
Simmer the Soup
Pour in the vegetable broth and add the bay leaf. Bring to a boil, then reduce heat to low and let simmer uncovered for 20 minutes, or until vegetables are tender. Remove the bay leaf. -
Make the Cashew Cream
While the soup simmers, blend the soaked cashews with 1/2 cup of water until smooth and creamy.
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Blend and Finish
Add 1 cup of the cooked soup into the blender with the cashew cream and lemon juice. Blend until smooth, then stir this creamy mixture back into the pot. Simmer for a couple more minutes. Season with salt and pepper to taste, then serve.
Notes
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Quick-Soak Cashews: To speed up the soak time, pour boiling water over the cashews and soak for 15–20 minutes, then drain.
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For a completely smooth soup, blend the entire pot in batches, or use an immersion blender.
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Add a pinch of smoked paprika or nutritional yeast for a flavor twist.
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This soup freezes well for up to 2 months. Store in airtight containers.
Nutrition
- Serving Size: 1 cup
- Calories: 190kcal
- Sugar: 4g
- Sodium: 420mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0mg
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg