Carrot Potato Soup with Cashew Cream Recipe

Introduction

This creamy carrot potato soup is a comforting and nourishing dish perfect for chilly days. Made with simple ingredients and a smooth cashew cream, it offers rich flavors and a velvety texture that’s satisfying and wholesome.

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 12 oz), peeled and cut into 1/2-inch chunks
• 4 cups vegetable broth
• 1 bay leaf
• 1/2 cup cashews, soaked for 4 hours (see note for quick-soak method)
• 1 teaspoon lemon juice
• Salt and pepper to taste

Instructions

1. Step 1: 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 soften.
2. Step 2: Add the minced garlic, dried thyme, and potato chunks to the pot. Continue cooking for 2 more minutes to release their flavors.
3. Step 3: Pour in the vegetable broth and add the bay leaf. Bring the mixture to a boil.
4. Step 4: Lower the heat and simmer gently for 20 minutes, or until all the vegetables are tender. Remove the bay leaf from the pot.
5. Step 5: While the soup simmers, prepare the cashew cream by blending the soaked cashews with 1/2 cup of water until completely smooth.
6. Step 6: Once the vegetables are soft, add one cup of the soup to a blender along with the lemon juice. Blend until smooth to create a flavorful puree.
7. Step 7: Stir the cashew cream and blended soup mixture back into the pot. Season with salt and pepper to taste, then warm through before serving.

Tips & Variations

• For a quicker cashew soak, boil the cashews for 15 minutes before blending to soften them faster.
• Substitute cashews with soaked almonds or sunflower seeds for a different nutty flavor.
• Add a pinch of smoked paprika or cayenne pepper for a subtle smoky or spicy kick.
• Use a high-speed blender for an ultra-smooth cashew cream without any graininess.

Storage

Store the soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat to prevent curdling. This soup also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegan?

Yes, this recipe is naturally vegan as it uses vegetable broth and cashew cream instead of dairy. Just ensure your broth is vegan-friendly.

What can I use instead of cashews if I have nut allergies?

You can substitute soaked sunflower seeds or pumpkin seeds to create a creamy texture without using nuts. Alternatively, use coconut cream for richness, though this will change the flavor slightly.

Carrot Potato Soup with Cashew Cream Recipe

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★★★★★

4.6 from 56 reviews

This creamy Carrot Potato Soup combines tender carrots, potatoes, and a flavorful blend of vegetables simmered to perfection, topped off with a rich cashew cream for a velvety texture. It’s a comforting, dairy-free soup that’s easy to make and perfect for a wholesome meal.

• Author: luca
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 8 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Vegan

Ingredients

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Main 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 12 oz), peeled and cut into 1/2-inch chunks
• 4 cups vegetable broth
• 1 bay leaf
• Salt and pepper, to taste

Cashew Cream

• 1/2 cup cashews, soaked for 4 hours (or quick-soaked method)
• 1/2 cup water
• 1 teaspoon lemon juice

Instructions

1. Sauté Aromatics: 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 start to soften.
2. Add Garlic, Thyme, and Potatoes: Stir in the minced garlic, dried thyme, and potato chunks. Continue cooking for another 2 minutes to release the flavors.
3. Add Broth and Bay Leaf: Pour in the vegetable broth and add the bay leaf. Increase the heat and bring the mixture to a boil.
4. Simmer the Soup: Reduce the heat to low and let the soup simmer gently for 20 minutes, or until the vegetables are fully tender. Once done, remove and discard the bay leaf.
5. Prepare Cashew Cream: While the soup simmers, blend the soaked cashews with 1/2 cup of water until completely smooth to create a creamy texture.
6. Blend Soup Base: Ladle one cup of the cooked soup into a blender. Add the lemon juice and blend until smooth to enhance the soup’s creaminess.
7. Combine and Season: Stir the blended soup mixture and cashew cream back into the pot. Taste and season with salt and pepper as desired.

Notes

• Quick-soak cashews by boiling them for 15 minutes to reduce soaking time.
• For a thinner soup, add additional vegetable broth or water when blending.
• This soup can be stored in the refrigerator for up to 4 days or frozen for up to 2 months.
• For extra flavor, garnish with fresh herbs like parsley or chives before serving.

Keywords: carrot potato soup, vegan soup, creamy vegetable soup, dairy-free soup, healthy soup, cashew cream soup