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
