Cozy Carrot Potato Soup Recipe for Heartwarming Comfort

Comfort swirls through every spoonful of this creamy carrot potato soup that promises warmth and nourishment.

Cold winter evenings call for something hearty and soul-soothing.

The blended vegetables create a velvety texture that melts in your mouth with each delightful bite.

Aromatic herbs dance subtly within the rich, golden broth, enhancing the natural sweetness of carrots and earthiness of potatoes.

This simple yet elegant soup comes together quickly with minimal ingredients and maximum flavor.

Nutritious and satisfying, it transforms ordinary vegetables into a luxurious meal that will leave you feeling perfectly content.

You’ll want to ladle this delicious soup into your favorite bowl and savor every comforting spoonful.

Creamy Vegan Vegetable Soup Comforting Features

• Whip Up Wholesome Comfort: Packed with nutritious vegetables and creamy cashew base, this soup delivers a hearty, satisfying meal that nourishes body and soul.
• Simplify Cooking Process: Minimal ingredients and straightforward steps make this recipe accessible for home cooks of all skill levels, from beginners to experienced chefs.
• Customize with Ease: Adaptable recipe allows swapping vegetables or adding extra herbs, making it perfect for using seasonal produce or cleaning out your refrigerator.
• Plant-Based Perfection: Completely vegan dish that proves plant-based eating can be incredibly delicious, creamy, and filling without any animal products.

Vegan Vegetable Soup Ingredients

• Onion: A classic aromatic base that provides a sweet and savory foundation for the soup.
• Carrots: Adds natural sweetness and vibrant orange color to the dish.
• Celery: Contributes a subtle herbal flavor and crisp texture to the vegetable blend.
• Potatoes: Provides creamy thickness and hearty substance to the soup.
• Garlic: Delivers a robust and pungent flavor that enhances the overall taste profile.

• Thyme: A fragrant herb that adds earthy and slightly minty undertones.
• Bay Leaf: Imparts a subtle depth and complexity to the soup's broth.

• Cashews, Water: Creates a smooth and rich dairy-free cream alternative for the soup.
• Lemon Juice: Brightens the flavors and adds a subtle tangy finish.
• Vegetable Broth: Forms the liquid base that helps cook and blend the vegetables.
• Cooking Oil: Enables sautéing of vegetables and prevents sticking to the pan.

Steps for Creamy Vegan Vegetable Soup

Step 1: Prep and Sauté Vegetables

• Onions
• Carrots
• Celery

Heat olive oil in a large pot over medium heat.

Add the chopped vegetables and cook while stirring occasionally until they become soft and slightly golden, about 6-7 minutes.

Mince garlic and fresh thyme leaves, then add to the pot along with diced potatoes.

Continue cooking for an additional 2-3 minutes, allowing the flavors to blend and develop.

Step 2: Build the Soup Base

Pour vegetable broth into the pot with the sautéed vegetables.

Drop in a bay leaf for extra depth of flavor.

Increase heat to bring the mixture to a rolling boil, then reduce to a gentle simmer.

Cover the pot and let the soup cook slowly, allowing the vegetables to become tender and fully infused with the broth.

This process will take approximately 20-25 minutes.

Step 3: Create Creamy Cashew Sauce

Take raw cashews that have been soaking in water overnight and drain them completely.

Transfer the softened cashews to a high-powered blender.

Add fresh water and blend until the mixture becomes completely smooth and creamy, creating a luxurious plant-based cream alternative.

Step 4: Finish and Season the Soup

Remove the bay leaf from the soup.

Carefully ladle about 1 cup of hot soup into the blender with the cashew cream.

Add a splash of fresh lemon juice for brightness.

Blend until completely smooth and incorporated.

Pour this creamy mixture back into the main pot, stirring to combine.

Taste and adjust seasoning with salt, pepper, and additional herbs as desired.

Serve hot, garnished with fresh herbs or a drizzle of olive oil.

Tips for Dairy-Free Creamy Soup

• Chop vegetables uniformly for even cooking and maximum flavor absorption during the initial sautéing stage.
• Use vegetable broth with low sodium to control salt levels and allow natural vegetable flavors to shine.
• Ensure cashews are completely soft before blending to create a silky, creamy texture without graininess.
• Taste and adjust seasoning incrementally, adding salt and pepper in small amounts to achieve perfect balance.
• Refrigerate leftover soup in airtight container for up to 4 days, and gently reheat to maintain creamy consistency.

Fun Variations for Vegan Vegetable Soup

• Protein Power Soup: Replace cashews with silken tofu for a protein-packed version, perfect for athletes and fitness enthusiasts.
• Spicy Southwest Variation: Add jalapeños, cumin, and chili powder for a zesty kick that transforms the original recipe.
• Gluten-Free Herb Fusion: Use gluten-free vegetable broth and swap thyme with rosemary for a celiac-friendly option that maintains rich flavor.
• Low-Carb Green Soup: Substitute potatoes with cauliflower and zucchini to reduce carbohydrate content while keeping the creamy texture intact.

Serving Creamy Vegan Vegetable Soup

• Cozy Dinner Partner: Serve alongside warm, crusty sourdough bread for dipping and extra comfort.
• Fresh Green Topping: Sprinkle chopped fresh parsley or chives on top to add bright color and herbal freshness.
• Protein Boost Option: Add crispy roasted chickpeas or toasted pumpkin seeds for extra crunch and protein enhancement.
• Wine Pairing Suggestion: Match with a light, crisp white wine like Sauvignon Blanc to complement the soup's creamy texture.

Storage for Vegan Vegetable Soup

• Store the soup in an airtight container for up to 4 days. Cool completely before sealing to prevent condensation and maintain flavor quality.
• Transfer soup to freezer-safe containers, leaving 1-inch space for expansion. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Warm gently on stovetop over medium-low heat, stirring occasionally. Add splash of vegetable broth if soup appears too thick. Avoid boiling to preserve creamy texture.
• If possible, store cashew cream separately from soup to prevent separation. Keep in a sealed container in refrigerator for up to 3 days.

FAQs

• Are cashews necessary for the creamy texture?

Yes, soaked cashews create a rich, smooth base that replaces dairy cream, giving the soup a velvety consistency without using animal products.

• Can I use different vegetables in this soup?

Absolutely! While the recipe uses classic mirepoix (onions, carrots, celery), you can swap or add vegetables like zucchini, cauliflower, or green beans based on seasonal availability or personal preference.

• Is this soup nutritionally balanced?

Definitely. The combination of vegetables provides essential vitamins, minerals, and fiber, while cashews add healthy fats and protein, making it a complete and nourishing meal.

• How can I make the soup more protein-rich?

Consider adding cooked white beans, lentils, or plant-based protein like tofu cubes to increase the protein content and make the soup more filling.

Carrot Potato Soup Recipe

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4.8 from 31 reviews

• Total Time: 30 minutes
• Yield: 4 1x

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Description

Creamy carrot potato soup brings warmth and comfort to chilly evenings, blending hearty root vegetables with rich, velvety textures. Spiced with gentle herbs and finished with a swirl of cream, you’ll savor each spoonful of this nourishing, soul-soothing classic.

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Ingredients

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Main Vegetables:

• 3 large carrots, peeled and chopped
• 3 celery ribs, chopped
• 2 medium russet potatoes, peeled and cubed
• 1 medium yellow onion, diced
• 3 garlic cloves, minced

Liquid and Binding Ingredients:

• 4 cups vegetable broth
• 1/2 cup cashews, soaked
• 2 tablespoons olive oil
• 1 teaspoon lemon juice

Herbs and Seasonings:

• 1/2 teaspoon dried thyme
• 1 bay leaf

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Instructions

1. Heat olive oil in a large pot over medium heat, sautéing diced onions, carrots, and celery for 5-6 minutes until vegetables begin to soften and release their aromatic flavors.
2. Introduce minced garlic, dried thyme, and diced potatoes to the vegetable mixture, continuing to cook for an additional 2-3 minutes while stirring occasionally.
3. Pour vegetable broth into the pot, add bay leaf, and increase heat to bring the mixture to a gentle boil, then reduce to a simmer and cook for 18-22 minutes until potatoes are completely tender.
4. While soup simmers, prepare cashew cream by blending soaked cashews with water until achieving a silky, smooth consistency with no visible chunks.
5. Remove bay leaf from the soup, then carefully transfer 1 cup of hot soup to a blender, combining with prepared cashew cream and fresh lemon juice.
6. Pour the blended mixture back into the pot, stirring thoroughly to integrate the creamy element and create a uniform texture.
7. Taste and adjust seasoning with salt and pepper, ensuring a balanced and rich flavor profile.
8. Serve hot, garnishing with fresh herbs or a drizzle of olive oil if desired.

Notes

• Choose fresh, seasonal vegetables for the most vibrant flavor and maximum nutritional punch.
• Soak cashews overnight for the smoothest, creamiest texture in the vegan cream base.
• Toast herbs like thyme briefly before adding to intensify their aromatic qualities and depth of flavor.
• Cut vegetables into uniform sizes to ensure even cooking and consistent texture throughout the soup.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Sautéing
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 160
• Sugar: 3g
• Sodium: 500mg
• Fat: 10g
• Saturated Fat: 1g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 4g
• Protein: 4g
• Cholesterol: 0mg