Carrot Potato Soup with Cashew Cream Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
