Description
A comforting and creamy Carrot Potato Soup made with fresh vegetables and blended cashew cream for richness. This hearty soup is easy to prepare on the stovetop, packed with natural flavors, and perfect for a cozy meal.
Ingredients
Vegetables and Aromatics
- 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 12 oz), peeled and cut into 1/2 inch chunks
- 1 bay leaf
Liquids and Seasoning
- 4 cups vegetable broth
- 1 teaspoon lemon juice
- Salt and pepper, to taste
Cashew Cream
- 1/2 cup cashews, soaked for 4 hours (or quick-soaked by boiling for 15 minutes)
- 1/2 cup water (for blending cashews)
Instructions
- Sauté Vegetables: In a large dutch oven or pot, heat the olive oil over medium heat. Add the diced onion, chopped carrots, and celery, cooking for about 6 minutes while stirring occasionally until the vegetables start to soften.
- Add Garlic, Thyme, and Potatoes: Stir in the minced garlic, dried thyme, and peeled, chopped potatoes. Cook for an additional 2 minutes to release the fragrances and begin softening the potatoes.
- Add Broth and Bay Leaf: Pour in the vegetable broth and add the bay leaf. Bring the mixture to a boil over medium-high heat.
- Simmer Soup: Reduce the heat to low and let the soup simmer gently for about 20 minutes, or until all the vegetables are tender. Remove the bay leaf afterward.
- Prepare Cashew Cream: While the soup simmers, drain the soaked cashews and blend them with 1/2 cup of water until completely smooth to make the creamy base.
- Blend Soup with Lemon Juice: Once vegetables are soft, ladle 1 cup of soup into a blender. Add the lemon juice and blend until smooth, creating a silky texture.
- Combine and Season: Stir the cashew cream and the blended soup back into the pot. Mix thoroughly and season with salt and pepper to taste.
Notes
- To quick-soak cashews, boil them in water for 15 minutes instead of soaking for 4 hours.
- For a thinner consistency, add more vegetable broth as needed.
- This soup stores well in the refrigerator for up to 4 days and can be frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
