Description
This creamy vegan carrot potato soup is packed with vegetables and blended cashew cream for a rich, comforting texture—perfect for a healthy twist on classic comfort food.
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
1/2 cup water (for blending with cashews)
1 teaspoon lemon juice
Salt and pepper, to taste
Instructions
1. In a large Dutch oven or soup pot, heat olive oil over medium heat.
2. Add diced onion, chopped carrots, and celery. Cook for 6 minutes, stirring occasionally.
3. Stir in garlic, dried thyme, and diced potatoes. Cook for 2 more minutes.
4. Pour in vegetable broth and add the bay leaf. Bring to a boil.
5. Reduce heat to low and simmer for 20 minutes, or until vegetables are tender. Remove the bay leaf.
6. Meanwhile, blend soaked cashews with 1/2 cup water until completely smooth to create cashew cream.
7. Add 1 cup of the cooked soup mixture to the blender with the cashew cream and lemon juice. Blend until smooth.
8. Return the blended mixture to the soup pot and stir well to combine.
9. Season with salt and pepper to taste. Heat through and serve warm.
Notes
To quick-soak cashews, pour boiling water over them and let sit for 15–20 minutes.
For a thinner soup, add extra vegetable broth during blending.
This recipe freezes well—let cool completely before storing in airtight containers.
Great served with crusty bread or a light salad.