Description
This creamy vegan carrot potato soup is incredibly delicious and surprisingly simple to make. Enjoy this veggie packed soup for a healthy twist on a classic comfort food recipe.
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 (see note for quick-soak method)
- 1 teaspoon lemon juice
- Salt and pepper
Instructions
- In a large dutch oven or pot, add the olive oil, onion, carrots, and celery and cook over medium heat for 6 minutes, stirring occasionally.
- Add the garlic, thyme, and potatoes and continue to cook for 2 minutes.
- Add the vegetable broth and bay leaf and bring to a boil.
- Reduce the heat to low and simmer for 20 minutes or until the vegetables are tender. Remove the bay leaf.
- While the soup is simmering, prepare the cashew cream.
- Blend 1/2 cup of soaked cashews with 1/2 cup of water. Blend until completely smooth.
- Once the vegetables in the soup have softened, add one cup of soup to the blender, add the lemon juice and continue to blend until smooth.
- Stir the cashew and soup mixture back into the pot. Season with salt and pepper to taste.
Notes
- To quick-soak the cashews, bring one cup of water to a boil then add the cashews
- Cover and let sit for 10 minutes
- Drain the cashews, then add them to the blender with 1/2 cup of water
- Blend until smooth
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: SOUP
- Method: STOVETOP
- Cuisine: AMERICAN
Nutrition
- Serving Size: 1 cup
- Calories: 140 kcal
- Sugar: 3.8g
- Sodium: 303.2mg
- Fat: 7.6g
- Carbohydrates: 16.8g
- Fiber: 2g
- Protein: 2.8g
- Cholesterol: 0mg