Are you craving a warm, nourishing soup packed with the natural sweetness of carrots and the hearty texture of potatoes? Look no further! This Carrot Potato Soup recipe will not only satisfy your hunger but also fill your kitchen with delightful aromas. It’s easy to make, creamy, and rich in flavor – the perfect go-to meal for cozy nights or casual gatherings. Stick around to discover how to whip up this comforting dish and impress your guests or family with a wholesome, nutrient-packed soup. Let’s dive into this simple, yet flavorful recipe!
What is Carrot Potato Soup?
Carrot Potato Soup is a creamy, wholesome dish that combines the vibrant flavors of carrots, the earthiness of potatoes, and aromatic vegetables like celery and onions. With added hints of garlic, thyme, and bay leaf, this soup becomes an aromatic masterpiece. The smooth texture, achieved by blending the soup and adding soaked cashews for creaminess, makes this a delightful option for both vegans and non-vegans alike. It's a filling meal or a wonderful starter for dinner.
Ingredients List for Carrot Potato Soup
To make the perfect Carrot Potato Soup, you’ll need the following ingredients:
- 2 tablespoons olive oil: This will help sauté the vegetables and create a rich base for the soup.
- 1 medium yellow onion, diced: Onions provide sweetness and depth of flavor.
- 3 large carrots, peeled and chopped: Carrots give the soup its vibrant color and natural sweetness.
- 3 celery ribs, chopped: Celery adds a savory flavor and texture to the soup.
- 3 garlic cloves, minced: Garlic enhances the flavor of the soup with its aromatic presence.
- ½ teaspoon dried thyme: Thyme adds a hint of herbaceousness that complements the vegetables perfectly.
- 2 medium russet potatoes (about 12 oz), peeled and cut into ½-inch chunks: Potatoes add heartiness and bulk to the soup, while their starchy nature helps thicken the broth.
- 4 cups vegetable broth: The broth forms the base of the soup, providing moisture and additional flavor.
- 1 bay leaf: A classic seasoning for soups, adding depth of flavor and a subtle earthiness.
- ½ cup cashews, soaked for 4 hours (see note for quick-soak method): Cashews contribute to the creamy consistency without needing dairy, making this soup vegan-friendly.
- 1 teaspoon lemon juice: Lemon juice brightens the flavors of the soup and balances the richness.
- Salt and pepper: To taste, for seasoning and enhancing the natural flavors of the ingredients.
Substitutions and Variations
There are many ways to tweak this Carrot Potato Soup recipe to suit your preferences or dietary needs. Here are some ideas for substitutions and variations:
- Broth: You can replace vegetable broth with chicken broth if you prefer a non-vegan option. For an extra boost of flavor, consider using a homemade broth.
- Cashews: If you don't have cashews or are allergic, you can substitute with a similar amount of coconut milk or silken tofu for creaminess.
- Potatoes: Russet potatoes are ideal for their starchy texture, but you can substitute with Yukon Gold potatoes or even sweet potatoes for a slightly different flavor profile.
- Herbs: Thyme works well with carrots and potatoes, but you can experiment with rosemary, parsley, or even fresh dill for a unique twist.
- Spices: For a bit of heat, add a pinch of cayenne pepper or red pepper flakes. You can also experiment with smoked paprika for a deeper, smoky flavor.
- Garnishes: Top with fresh herbs like parsley or cilantro for a refreshing finish, or add a dollop of vegan sour cream or yogurt to make the soup even creamier.
Step-by-Step Cooking Instructions
Now that you have all your ingredients, let’s go through the step-by-step process to create this delicious Carrot Potato Soup:

- Sauté the Vegetables:
In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until soft and translucent, about 5 minutes. Next, add the chopped carrots and celery, cooking for another 5-7 minutes until the vegetables start to soften. Add the minced garlic and dried thyme, and sauté for an additional 1-2 minutes until fragrant. - Add the Potatoes and Broth:
Stir in the peeled and chopped potatoes, followed by the vegetable broth and the bay leaf. Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let the soup simmer for about 20-25 minutes, or until the carrots and potatoes are tender and easily pierced with a fork. - Prepare the Cashews:
While the soup simmers, drain the soaked cashews. (If you didn’t soak the cashews for 4 hours, use the quick-soak method: simply boil the cashews in water for 10 minutes, then drain.) Transfer the cashews to a blender, add ½ cup of water, and blend until smooth and creamy. - Blend the Soup:
Once the vegetables are tender, remove the bay leaf. Use an immersion blender to purée the soup directly in the pot, or transfer the soup in batches to a countertop blender. Blend until smooth and creamy. - Add Cashew Cream and Lemon Juice:
Stir the blended cashew cream into the soup. Add the lemon juice for brightness and season with salt and pepper to taste. Let the soup simmer for another 5 minutes to meld the flavors. - Taste and Adjust:
Taste the soup and adjust the seasoning if needed. Add more salt, pepper, or lemon juice based on your preference.
How to Cook Carrot Potato Soup: A Step-by-Step Guide
Cooking Carrot Potato Soup is a breeze, and it's perfect for meal prepping or a quick weeknight dinner. Here’s a quick guide to help you master this soup-making process:
- Sautéing the Aromatics: Start by softening the onions, carrots, and celery to bring out their natural sweetness. This forms the flavorful base of the soup.
- Simmering the Vegetables: Allow the potatoes, carrots, and seasonings to simmer together in broth, letting the flavors marry and develop.
- Blending for Creaminess: The blending process is crucial for that signature creamy texture. The addition of cashew cream gives it a rich, velvety finish without any dairy.
- Seasoning: Finish by seasoning with salt, pepper, and lemon juice to balance out the sweetness and richness of the soup.
Common Mistakes to Avoid
While Carrot Potato Soup is relatively simple to make, here are some common mistakes to avoid:
- Not Cooking the Vegetables Long Enough: Ensure the carrots and potatoes are thoroughly cooked before blending. If they are undercooked, your soup will have a grainy texture.
- Not Soaking the Cashews: Soaked cashews blend much smoother, resulting in a creamy soup. If you forget to soak them, use the quick-soak method.
- Over-blending: While blending is important, don’t over-blend. Over-blending can result in a gummy texture due to the starches from the potatoes.
- Forgetting to Adjust Seasoning: Taste the soup at various stages to ensure it is properly seasoned. A pinch of salt or dash of lemon can make a world of difference.
Serving and Presentation Tips
Soup is a simple dish, but presentation can elevate it into something special. Here are some serving and presentation tips for your Carrot Potato Soup:
- Garnishes: A drizzle of olive oil, a sprinkle of freshly chopped herbs (like parsley or chives), or even a pinch of red pepper flakes can add color and visual interest.
- Bread Pairing: Serve with crusty bread, garlic toast, or warm pita to complement the creamy texture of the soup.
- Serve in Style: Present the soup in shallow bowls or soup crocks for a more elegant look. You can also sprinkle some roasted seeds or croutons on top for added crunch.
How to Serve Carrot Potato Soup
Carrot Potato Soup can be served as a stand-alone dish or paired with other sides for a complete meal. It’s great as a light lunch, or you can serve it as an appetizer before the main course at dinner parties. Consider adding a simple green salad on the side for balance.
Presentation Ideas for Carrot Potato Soup
- Swirl of Cashew Cream: For a more sophisticated touch, use a spoon or squeeze bottle to create a swirl of extra cashew cream or coconut milk on the surface of the soup.
- Herb Garnish: Fresh thyme or parsley sprigs make for a simple but elegant garnish.
- Rustic Style: Serve with chunks of warm, artisan bread for a rustic, homey presentation.
Carrot Potato Soup Recipe Tips
- Pre-chop the Vegetables: If you're short on time, chop the carrots, celery, and onions in advance and store them in the fridge.
- Use an Immersion Blender: It’s much easier to blend the soup directly in the pot with an immersion blender than transferring it to a countertop blender.
- Adjust Thickness: If the soup is too thick, you can add more vegetable broth or water until you reach your desired consistency.
Frequently Asked Questions (FAQs)
Q: Can I freeze Carrot Potato Soup?
A: Yes, Carrot Potato Soup freezes well! Let the soup cool completely, then store it in an airtight container in the freezer for up to 3 months. When reheating, you may need to add a bit more broth or water to adjust the consistency.
Q: How long does the soup last in the fridge?
A: Stored in an airtight container, the soup will last for up to 4 days in the refrigerator.
Q: Can I make this soup ahead of time?
A: Absolutely! This soup is perfect for meal prep. You can make it a day ahead, and the flavors will develop even more as it sits in the fridge.
Q: Is this soup gluten-free?
A: Yes, the soup is naturally gluten-free as long as your vegetable broth is certified gluten-free.
Conclusion
Carrot Potato Soup is a comforting, creamy, and nutritious dish that's perfect for any occasion. Whether you’re looking for a vegan, gluten-free option or just a tasty and satisfying meal, this soup checks all the boxes. With a few simple ingredients and easy steps, you can create a delicious homemade soup that will have everyone asking for seconds. Try this recipe today and let the wholesome flavors of carrots and potatoes warm your soul!
PrintCarrot Potato Soup Recipe
This creamy carrot potato soup recipe features tender carrots, russet potatoes, and a rich base made from cashews. With flavorful additions like garlic, thyme, and vegetable broth, it's a comforting, vegan-friendly soup that’s both filling and nutritious.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
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 12oz), peeled and cut into ½-inch chunks
- 4 cups vegetable broth
- 1 bay leaf
- ½ cup cashews, soaked for 4 hours
- 1 teaspoon lemon juice
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and sauté until soft.
- Add carrots, celery, garlic, and thyme. Cook for about 5 minutes, stirring occasionally.
- Stir in potatoes, vegetable broth, and bay leaf. Bring to a boil, then lower heat and simmer for 20-25 minutes until vegetables are tender.
- Blend the soup with soaked cashews and lemon juice until smooth and creamy.
- Season with salt and pepper to taste, and serve warm.
Notes
- To quick-soak cashews, place them in boiling water for 10-15 minutes.
- This soup can be made ahead and stored in the fridge for up to 4 days.
Nutrition
- Serving Size: 1 cup
- Calories: 260
- Sugar: 7g
- Sodium: 600mg
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