Why You’ll Love This Recipe
- Nutrient-Rich: Packed with vitamins and minerals from fresh vegetables.
- Dairy-Free Creaminess: Cashew cream provides a silky texture without dairy.
- Simple Ingredients: Utilizes pantry staples and fresh produce.
- Easy Preparation: Straightforward steps make it accessible for all cooking levels.
- Versatile: Pairs well with various sides or stands alone as a hearty meal.
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 large carrots, peeled and chopped
- 3 celery ribs, chopped
- 3 garlic cloves, minced
- ½ teaspoon dried thyme
- 2 medium russet potatoes (about 12 oz), peeled and cut into ½-inch chunks
- 4 cups vegetable broth
- 1 bay leaf
- ½ cup cashews, soaked for 4 hours (see note for quick-soak method)
- 1 teaspoon lemon juice
- Salt and pepper to taste
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Sauté the Vegetables: In a large Dutch oven or pot, heat the olive oil over medium heat. Add the diced onion, chopped carrots, and celery. Cook for about 6 minutes, stirring occasionally, until the vegetables begin to soften.
- Add Garlic and Potatoes: Incorporate the minced garlic, dried thyme, and potato chunks into the pot. Continue cooking for an additional 2 minutes, allowing the flavors to meld.
- Simmer with Broth: Pour in the vegetable broth and add the bay leaf. Bring the mixture to a boil, then reduce the heat to low. Let it simmer for approximately 20 minutes, or until the vegetables are tender. Remove and discard the bay leaf.
- Prepare Cashew Cream: While the soup is simmering, blend the soaked cashews with ½ cup of water until completely smooth, creating a creamy consistency.
- Blend the Soup: Once the vegetables are soft, transfer 1 cup of the soup to the blender containing the cashew cream. Add the lemon juice and blend until smooth.
- Combine and Season: Return the blended mixture to the pot with the rest of the soup. Stir well to combine. Season with salt and pepper to taste.
Servings and Timing
- Yield: Approximately 6 servings
- Preparation Time: 10 minutes
- Cooking Time: 30 minutes
- Total Time: 40 minutes
Variations
- Spice It Up: Add a pinch of cayenne pepper or red pepper flakes for a subtle heat.
- Herb Infusion: Incorporate fresh herbs like parsley or dill for added freshness.
- Protein Boost: Stir in cooked lentils or chickpeas to make the soup more filling.
- Different Creams: If cashews are not preferred, use coconut cream or a plant-based yogurt as alternatives.
- Root Vegetable Mix: Include parsnips or turnips alongside the carrots and potatoes for a diverse flavor profile.
Storage/Reheating
- Storage: Allow the soup to cool to room temperature before transferring it to an airtight container. Refrigerate for up to 4 days.
- Freezing: Place the cooled soup in freezer-safe containers, leaving space for expansion. Freeze for up to 3 months.
- Reheating: Warm the soup on the stovetop over medium heat, stirring occasionally, until heated through. If the soup has thickened, add a splash of vegetable broth or water to achieve the desired consistency.
FAQs
How can I make this soup nut-free?
To make the soup nut-free, substitute the cashew cream with coconut cream or a dairy-free yogurt alternative.
Can I use sweet potatoes instead of russet potatoes?
Yes, sweet potatoes can be used, but they will impart a sweeter flavor and slightly different texture to the soup.
Is it necessary to peel the potatoes and carrots?
Peeling is recommended for a smoother texture, but if you prefer a more rustic soup and the skins are clean, you can leave them on.
Can I use a different type of nut for the cream?
While cashews are preferred for their creamy texture, macadamia nuts or blanched almonds can be used as substitutes.
How do I quick-soak cashews?
To quick-soak, place the cashews in a heatproof bowl, cover with boiling water, and let them sit for 10-15 minutes before draining and using.
What can I serve alongside this soup?
Pair the soup with crusty bread, a side salad, or a grain dish like quinoa or rice for a complete meal.
Can I add greens to this soup?
Yes, adding spinach or kale during the last few minutes of cooking can enhance the nutritional value and add color.
How can I thicken the soup if
creamy vegan carrot potato soup
- Total Time: 40 minutes
- Yield: 6 servings
- Diet: Vegan
Description
This creamy vegan carrot potato soup is a nutrient-rich, dairy-free comfort meal made with fresh vegetables and cashew cream. It’s easy to prepare, full of flavor, and perfect for a cozy dinner or meal prep. Enjoy a smooth, velvety texture with wholesome ingredients in every spoonful.
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 large carrots, peeled and chopped
- 3 celery ribs, chopped
- 3 garlic cloves, minced
- ½ teaspoon dried thyme
- 2 medium russet potatoes (about 12 oz), peeled and cut into ½-inch chunks
- 4 cups vegetable broth
- 1 bay leaf
- ½ cup cashews, soaked for 4 hours (or quick-soaked)
- 1 teaspoon lemon juice
- Salt and pepper to taste
Instructions
- Sauté the Vegetables: Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 6 minutes, stirring occasionally, until softened.
- Add Garlic and Potatoes: Stir in garlic, thyme, and potatoes. Cook for another 2 minutes.
- Simmer with Broth: Pour in vegetable broth and add the bay leaf. Bring to a boil, then reduce heat to low and simmer for 20 minutes, or until vegetables are tender. Remove bay leaf.
- Prepare Cashew Cream: Blend soaked cashews with ½ cup of water until smooth.
- Blend the Soup: Transfer 1 cup of the soup to the blender with the cashew cream. Add lemon juice and blend until smooth.
- Combine and Season: Return the blended mixture to the pot, stir well, and season with salt and pepper to taste.
Notes
- For a nut-free version, use coconut cream or a dairy-free yogurt alternative.
- Sweet potatoes can be substituted for a slightly sweeter flavor.
- Quick-soak cashews by covering them with boiling water for 10-15 minutes.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
