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Carrot Potato Soup

Carrot Potato Soup
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Indulge in a bowl of this creamy Carrot Potato Soup, a comforting dish that combines the sweet earthiness of carrots with the heartiness of potatoes. This vegan soup is not only packed with nutrition but also incredibly easy to make, making it perfect for busy weeknights or cozy gatherings. With vibrant colors and rich flavors, each spoonful delivers warmth and satisfaction. The use of cashew cream adds a delightful richness without any dairy, ensuring that everyone can enjoy it guilt-free. Ready in under an hour, this soup is sure to become a staple in your kitchen.

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 diced
  • 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

  1. Heat olive oil in a large dutch oven. Sauté onion, carrots, and celery over medium heat for about 6 minutes until softened.
  2. Stir in garlic, thyme, and potato chunks; cook for another 2 minutes.
  3. Add vegetable broth and bay leaf; bring to a boil. Reduce heat and simmer for about 20 minutes until vegetables are tender. Remove bay leaf.
  4. Blend soaked cashews with water until smooth to create cashew cream.
  5. Take one cup of the soup mixture and blend it with lemon juice until smooth.
  6. Combine the blended mixture back into the pot; season with salt and pepper to taste.

Nutrition

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