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.
Ingredients
Scale
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
Instructions
- 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.
- Introduce minced garlic, dried thyme, and diced potatoes to the vegetable mixture, continuing to cook for an additional 2-3 minutes while stirring occasionally.
- 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.
- While soup simmers, prepare cashew cream by blending soaked cashews with water until achieving a silky, smooth consistency with no visible chunks.
- 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.
- Pour the blended mixture back into the pot, stirring thoroughly to integrate the creamy element and create a uniform texture.
- Taste and adjust seasoning with salt and pepper, ensuring a balanced and rich flavor profile.
- 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