Carrot Potato Soup
This Carrot Potato Soup is a creamy, vegan, and gluten-free dish made with wholesome ingredients like carrots, potatoes, and cashews. Perfect for any season, its rich flavor and smooth texture will leave you craving more. Ideal for a light lunch or cozy dinner, this healthy soup is easy to prepare and packed with nutrients.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan, Comfort Food
- Diet: Vegan
Ingredients
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 (or use quick-soak method)
1 teaspoon lemon juice
Salt and pepper, to taste
Instructions
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Heat olive oil: In a large pot, heat the olive oil over medium heat. Add the diced onion and cook for about 5 minutes, until softened.
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Add vegetables: Stir in chopped carrots, celery, and garlic. Cook for another 5 minutes, stirring occasionally.
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Season and add potatoes: Sprinkle in thyme, add potatoes, and stir for 1-2 minutes.
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Simmer: Pour in vegetable broth, add the bay leaf. Bring to a boil, then simmer for 20 minutes, until vegetables are tender.
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Blend: Remove from heat, discard the bay leaf, and blend the soup with an immersion blender until smooth. Alternatively, transfer to a blender in batches.
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Add cashews and lemon: Blend in soaked cashews until smooth. Stir in lemon juice, salt, and pepper.
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Serve: Ladle into bowls and garnish with fresh herbs or roasted nuts, if desired.
Notes
Use the quick-soak method for cashews by soaking them in boiling water for 15 minutes.
For a richer flavor, add a splash of coconut milk or cream when blending.
To make it spicier, add red pepper flakes or a diced jalapeño during cooking.
Find it online: https://justsosavory.com/carrot-potato-soup/
