Description
A comforting bowl of vegan carrot potato soup that warms the soul with its creamy texture and hearty 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
- ½ teaspoon dried thyme
- 2 medium russet potatoes, peeled and cut into ½-inch chunks
- 4 cups vegetable broth
- 1 bay leaf
- ½ cup cashews, soaked for 4 hours
- ½ cup water (for blending cashews)
- 1 teaspoon lemon juice
- Salt and pepper to taste
Instructions
- In a large Dutch oven or pot, heat the olive oil over medium heat. Add the diced onion, chopped carrots, and celery. Cook for about 6 minutes, stirring occasionally until the vegetables soften and the onion is translucent.
- Add the minced garlic, dried thyme, and cut potatoes to the pot. Cook for another 2 minutes, stirring frequently.
- Pour in the vegetable broth and add the bay leaf. Bring the mixture to a boil.
- Reduce heat to low and let it simmer for about 20 minutes, or until the vegetables are tender. Remove and discard the bay leaf.
- In a blender, combine the soaked cashews with ½ cup of water. Blend until smooth.
- Add 1 cup of hot soup to the blender with the cashew cream and lemon juice. Blend again until mixed.
- Stir the blended mixture back into the pot with the rest of the soup.
- Taste and season with salt and pepper as needed. Serve warm, garnished with fresh herbs or a drizzle of olive oil.
Notes
For added depth of flavor, sauté the veggies longer until caramelized. Top with croutons or toasted pumpkin seeds for crunch.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 8g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg