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Carrot Potato Soup Recipe

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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.

Ingredients

Scale
  • 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
  • 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

Find it online: https://amandarecipes.com/carrot-potato-soup-recipe/