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Carrot Potato Soup Recipe – Vegan and Creamy

Creamy vegan carrot potato soup in white bowl with fresh herbs
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This creamy vegan carrot potato soup is incredibly delicious and surprisingly simple to make. Enjoy this veggie packed soup for a healthy twist on classic comfort food.

Ingredients

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  • 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 inch chunks
  • 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. In a large Dutch oven or pot, heat olive oil over medium heat. Add onion, carrots, and celery and cook for 6 minutes, stirring occasionally.
  2. Add garlic, thyme, and potatoes and continue to cook for 2 minutes.
  3. Add vegetable broth and bay leaf and bring to a boil.
  4. Reduce heat to low and simmer for 20-25 minutes or until vegetables are fork-tender. Remove bay leaf.
  5. While soup is simmering, prepare cashew cream by blending 1/2 cup soaked cashews with 1/2 cup water until completely smooth.
  6. Once vegetables are softened, add 1 cup of soup to the blender with the cashew cream and lemon juice. Blend until smooth.
  7. Stir the cashew and soup mixture back into the pot.
  8. Season with salt and pepper to taste.

Notes

  • Quick-soak method for cashews: Bring 1 cup water to boil, add cashews, cover and let sit for 10 minutes. Drain, then blend with 1/2 cup fresh water.
  • Use russet potatoes for best starchy texture. Don’t substitute sweet potatoes as they lack the needed starchy quality.
  • Be careful when blending hot soup – let cool slightly first and allow steam to escape.

Nutrition

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