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Carrot Potato Soup

This creamy vegan carrot potato soup uses cashew cream instead of dairy to create incredibly satisfying comfort food in just 45 minutes.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 portions
Course: Main Course, Soup
Cuisine: American, Vegan
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium yellow onion diced
  • 3 large carrots peeled and chopped
  • 3 ribs celery chopped
  • 3 cloves garlic minced
  • 0.5 teaspoon dried thyme
  • 2 medium russet potatoes about 12 oz, peeled and cut into ½-inch chunks
  • 4 cups vegetable broth
  • 1 bay leaf
  • 0.5 cup cashews soaked for 4 hours
  • 1 teaspoon lemon juice
  • Salt and pepper to taste

Equipment

  • Large Dutch oven or pot
  • High-powered blender
  • Immersion blender (optional)

Method
 

  1. In a large Dutch oven or pot, heat olive oil over medium heat. Add onion, carrots, and celery. Cook for 6 minutes, stirring occasionally.
  2. Add garlic, thyme, and potatoes. Continue cooking for 2 minutes.
  3. Add vegetable broth and bay leaf. Bring to a boil.
  4. Reduce heat to low and simmer for 20 minutes or until vegetables are tender. Remove bay leaf.
  5. While soup simmers, blend soaked cashews with ½ cup water until completely smooth.
  6. Add 1 cup of hot soup to blender with cashew cream and lemon juice. Blend until smooth.
  7. Stir blended mixture back into pot. Season with salt and pepper to taste.

Notes

Quick-soak cashews: Bring 1 cup water to boil, add cashews, cover and let sit 10 minutes. Drain and blend with ½ cup fresh water. Use russet potatoes for best starchy texture.