Description
Creamy, cozy, and dairy-free, this vegan carrot potato soup is the ultimate comfort food made from simple ingredients like carrots, potatoes, and cashew cream.
Ingredients
2 tablespoons olive oil (or vegan butter)
1 medium yellow onion, diced
3 large carrots, peeled and chopped
3 celery ribs, chopped (optional)
3 garlic cloves, minced
1/2 teaspoon dried thyme
2 medium russet potatoes, peeled and cubed
4 cups vegetable broth
1 bay leaf (optional)
1/2 cup soaked cashews
1 teaspoon lemon juice or white wine vinegar
Salt and pepper to taste
Instructions
1. Heat olive oil in a large pot. Sauté onion, carrots, and celery for 6 minutes.
2. Add garlic, thyme, and potatoes. Stir and cook for 2 more minutes.
3. Pour in the broth and add the bay leaf. Bring to a boil.
4. Reduce heat and simmer for 20 minutes until vegetables are soft.
5. Remove bay leaf and set soup aside to cool slightly.
6. Blend cashews with 1/2 cup water to make cashew cream.
7. Blend 1 cup of the soup with cashew cream and lemon juice until smooth.
8. Stir cashew-soup mixture back into the pot and mix well.
9. Season with salt and pepper to taste. Serve hot.
Notes
To quick-soak cashews, cover with boiling water for 15 minutes.
Do not substitute sweet potatoes—they change the texture.
Soup keeps in the fridge for up to 5 days and freezes well.
For a nut-free version, use coconut cream or blended white beans.
Nutrition
- Serving Size: 1.5 cups
- Calories: 220
- Sugar: 6g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg