Carrot Potato Soup

Why You’ll Love This Recipe

This Carrot Potato Soup has everything you need to make a delicious and wholesome meal. The combination of carrots, potatoes, and cashews creates a rich, creamy texture without the need for dairy, making it suitable for various diets. The fragrant thyme and bay leaf elevate the flavors, and the quick soaking method for cashews ensures a smooth blend. Plus, it’s easy to prepare and packed with nutrients, making it a perfect choice for anyone looking for a light yet filling meal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

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

Directions

1. Heat the olive oil: In a large pot, heat the olive oil over medium heat. Add the diced onion and cook for about 5 minutes, or until it softens and becomes translucent.
2. Add vegetables: Stir in the chopped carrots, celery, and garlic. Cook for another 5 minutes, stirring occasionally.
3. Season and add potatoes: Sprinkle in the thyme, and then add the potatoes. Stir everything together for a minute or two to combine the flavors.
4. Simmer: Pour in the vegetable broth and add the bay leaf. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes, or until the vegetables are tender.
5. Blend the soup: Remove the pot from the heat and discard the bay leaf. Using an immersion blender, blend the soup until smooth and creamy. If you don’t have an immersion blender, transfer the soup in batches to a blender and blend until smooth.
6. Add cashews and lemon: Add the soaked cashews and blend again until completely smooth. Stir in the lemon juice and season with salt and pepper to taste.
7. Serve: Ladle the soup into bowls and serve hot. You can garnish with fresh herbs, a swirl of cream, or a few roasted nuts for added texture if desired.

Servings and Timing

This recipe yields approximately 4 servings.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes

Variations

• Add greens: For a bit more color and nutrients, you can add spinach, kale, or another leafy green to the soup during the last few minutes of cooking.
• Spicy version: Add a pinch of red pepper flakes or a diced jalapeño to the soup for a touch of heat.
• Herb variations: You can replace thyme with rosemary or sage for a slightly different flavor profile.

Storage/Reheating

• Storage: Store leftover soup in an airtight container in the refrigerator for up to 4 days. If you plan to keep it longer, you can freeze it for up to 3 months. Let it cool completely before transferring to a freezer-safe container.
• Reheating: To reheat, simply warm it on the stove over low heat, stirring occasionally, until heated through. If frozen, let it thaw overnight in the fridge before reheating.

FAQs

1. Can I make this soup without cashews?

Yes! You can use soaked sunflower seeds, tahini, or a dairy-free cream alternative to replace the cashews for a similar creamy texture.

2. Can I use sweet potatoes instead of regular potatoes?

Absolutely! Sweet potatoes will add a slightly sweeter flavor to the soup, and they work wonderfully in this recipe.

3. Do I need to soak the cashews?

For a smooth consistency, soaking the cashews for 4 hours is recommended. However, if you’re short on time, you can use the quick-soak method by covering the cashews with boiling water and letting them sit for 15 minutes.

4. Can I use a different type of broth?

Yes, you can substitute the vegetable broth with chicken broth or even water if you prefer a lighter flavor. However, vegetable broth brings a richness that enhances the soup’s flavor.

5. How can I make this soup richer?

For a richer flavor, you can add a splash of coconut milk or a dollop of cream when blending the soup.

6. Is this soup gluten-free?

Yes, this recipe is naturally gluten-free, making it a great option for those following a gluten-free diet.

7. Can I make this soup in a slow cooker?

Yes, you can. Simply sauté the onion, garlic, and carrots in a pan, then transfer everything to the slow cooker with the broth and let it cook on low for 6-8 hours or high for 3-4 hours. Blend before serving.

8. Can I freeze this soup?

Yes, this soup freezes well. Allow it to cool completely before transferring it to a freezer-safe container. Thaw in the fridge before reheating.

9. How do I adjust the soup’s consistency?

If you prefer a thinner soup, add more broth or water until you reach your desired consistency. For a thicker soup, simply blend it less or leave it as is.

10. Can I add protein to this soup?

Yes! You can add cooked lentils, beans, or even shredded chicken for an extra protein boost.

Conclusion

This Carrot Potato Soup is a deliciously creamy and wholesome meal that is perfect for any occasion. It’s easy to prepare, full of nutrients, and customizable to suit your taste. Whether you enjoy it as a light lunch or a comforting dinner, it’s sure to become a go-to recipe in your kitchen.

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