Vegan Carrot Potato Soup: Creamy Comfort in Just 30 Minutes
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
- 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
- 4 cups vegetable broth
- 1 bay leaf
- 1/2 cup cashews soaked for 4 hours
- 1/2 cup water for blending cashews
- 1 teaspoon lemon juice
- Salt and pepper
Instructions
- 1. In a large Dutch oven or pot, heat olive oil over medium heat. Add onion, carrots, and celery. Cook for 6 minutes, stirring occasionally.
- 2. Add garlic, thyme, and potatoes. Cook for 2 minutes, stirring frequently.
- 3. Pour in vegetable broth and add bay leaf. Bring to a boil.
- 4. Reduce heat to low. Simmer for 20 minutes, or until vegetables are tender. Remove and discard bay leaf.
- 5. While soup simmers, blend soaked cashews with 1/2 cup water until smooth and creamy.
- 6. Add 1 cup of the hot soup to the blender with cashew cream and lemon juice. Blend until smooth.
- 7. Stir the blended mixture back into the pot with the rest of the soup.
- 8. Season with salt and pepper to taste. Serve warm.
Notes
To quick-soak cashews, cover with boiling water and let sit for 10 minutes; drain before blending.
Soup thickens as it cools; add a splash of broth or water to thin when reheating.