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Carrot Potato Soup

Carrot Potato Soup
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Carrot Potato Soup is a creamy, wholesome dish that perfectly balances comfort and nutrition. This delightful vegan soup combines the natural sweetness of carrots with the earthy flavors of potatoes, creating a velvety texture that’s sure to please every palate. Perfect as a cozy dinner or a healthy starter for gatherings, this recipe is easy to prepare, making it suitable for both novice cooks and seasoned chefs alike. The addition of cashew cream enhances its richness without dairy, providing a satisfying mouthfeel. Enjoy it as a main course paired with crusty bread or as an accompaniment to salads and roasted vegetables.

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 cut into 1/2 chunks
  • 4 cups vegetable broth
  • 1 bay leaf
  • 1/2 cup cashews, soaked for 4 hours
  • 1 teaspoon lemon juice
  • Salt and pepper

Instructions

  1. In a large pot, heat olive oil and sauté diced onion, carrots, and celery for about 6 minutes until soft.
  2. Add minced garlic, dried thyme, and potato chunks; cook for another 2 minutes.
  3. Pour in vegetable broth and add bay leaf; bring to a boil.
  4. Reduce heat and simmer for 20 minutes until vegetables are tender; remove bay leaf.
  5. Blend 1 cup of soup with soaked cashews and lemon juice until smooth.
  6. Stir blended mixture back into the pot; season with salt and pepper.

Nutrition

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