Carrot Potato Soup – Simple and Delicious Recipe

Old-school charm meets cozy wellness in this Carrot Potato Soup thick, creamy, and full of golden spoonfuls you’ll crave on chilly days. It’s currently trending across TikTok and Pinterest, and I had to put together a nourishing, real-food spin. Just basic prep, around 30–35 minutes, and it’s ready to serve!

This cozy pot begins with sweet carrots, buttery potatoes, and a mellow hint of onion. No frillsjust pantry staples that deliver deep, satisfying flavor. Think of it as if mashed potatoes and vegetable stew teamed up to become the ultimate comfort dish. You’ll find full recipe details below!

I first discovered a version of this soup during my weekend farmers’ market cooking days, when soup was both a passion and a necessity. Over time, I’ve tested and perfected tiny tweaks (wait till you try the cashew cream touch!). It’s one of those recipes that just sticks with youheartwarming, easy, and packed with goodness.

Why You’ll Love This Recipe

• Classic comfort, reinvented: This Carrot Potato Soup wraps you in your coziest blanket vibeswith a light, wholesome twist that’s ideal year-round.
• Simple ingredients, big flavors: Familiar veggies (carrots, potatoes, celery) transform into a velvety, savory blendno specialty items required.
• Vegan and nutrient-packed: Creamy cashews take the place of dairy, making this soup plant-based yet rich in texture and flavor.
• Beginner-friendly: With straightforward stepsjust chop, simmer, and blendthis recipe is accessible to home cooks of all levels.

Ingredients Breakdown

Here’s a closer look at what you’ll need to make this flavorful soup. Most are inexpensive and already sitting in your fridge or pantry:

Pro Tip: Short on time? Use the quick-soak method: pour boiling water over your cashews and let them soak for at least 15–20 minutes before blending.

Step-by-Step Guide

Let’s walk through each step to get your Carrot Potato Soup on the table smoothly and quickly:

1. Sauté your veggies: Heat olive oil in a large pot over medium heat. Add chopped onion, sliced carrots, and celery. Cook for 6–7 minutes, stirring occasionally, until onions are translucent and vegetables are beginning to soften.
2. Add the garlic and potatoes: Stir in minced garlic, thyme, and chunked potatoes. Cook for another 2 minutes, coating everything in flavor.
3. Simmer everything: Pour in the broth and drop in a bay leaf. Bring to a boil, then reduce heat and simmer gently for about 20 minutes, or until all veggies are fork-tender.
4. Prepare the cashew cream: While the soup simmers, blend your pre-soaked cashews with 1/2 cup water until completely smooth. The smoother, the creamier!
5. Blend it all: Remove the bay leaf. Use an immersion blender to purée the soup directly in the pot, or transfer to a blender in batches. Blend with the cashew cream and lemon juice until silky smooth. Return to pot and stir well.
6. Season and enjoy: Taste and season with salt and freshly ground pepper. Serve hot with optional fresh herbs or crusty bread.

Tips and Tweaks

Make this soup your own with easy, delicious substitutions:

• Swap the cashews: For nut-free creaminess, use blended white beans or silken tofu.
• Boost the protein: Stir in cooked lentils or canned chickpeas just before blending or serving.
• Seasonal upgrades: Add fresh spinach, kale, or even roasted squash for an autumnal twist.

Note: Always taste test as you goespecially if you’re swapping ingredients. A dash of lemon juice or extra pinch of salt can turn good into amazing.

Storing and Reheating

This nourishing soup stores beautifully, making it ideal for meal-prep and leftovers:

• Refrigerate: Allow to cool completely. Store in an airtight container in the fridge for up to 4 days.
• Freeze: Freeze fully cooled portions in airtight containers for up to 3 months. Label for reference!
• Reheat: Gently warm on the stovetop over low heat, stirring occasionally. If too thick, stir in a splash of broth or water. Microwave in 30-second bursts, covered, stirring between until steaming hot.

Pro Tip: Since the soup thickens after cooling, stir in an extra splash of warm broth while reheating to restore its creamy consistency.

Expert Insight: The Science Behind Carrot Potato Soup

Carrot potato soup achieves its cozy richness through simple chemistrycarrots lend natural sweetness and beta-carotene, while starches in the potatoes naturally thicken the blend. When combined with plant-based fats like cashews or olive oil, these nutrients become easier for your body to absorb, increasing both nutrition and flavor in every spoonful.

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The Comfort Found in a Warm Bowl of Carrot Potato Soup

After plenty of testingand yes, one time forgetting the broth (oops!)I landed on this version of carrot potato soup that’s now my go-to cold weather companion. It captures all those nostalgic, earthy, nourishing notes I remember from childhood meals but with a smooth modern spin.

FAQs ( Carrot Potato Soup )

Conclusion

This Carrot Potato Soup is comfort personifiedquick to make in about 30 minutes, with an ultra-smooth finish thanks to blended cashews. Warm, wholesome, and nourishing, it brings both simplicity and satisfaction to your table.

Customize freelyuse white beans for a nut-free option, toss in spinach or kale, or bump up spice levels with chili flakes. However you serve it, your stovetop will thank you. Reheat leftovers with extra broth and dive back into that creamy deliciousness.

Did you try a fun variation? Snap a photo and tag me. Share it with someone who needs a warm bowl this weekyou may just start their new soup obsession. Trust me, it’s the kind you’ll make again and again!

Yesica Andrews

Carrot Potato Soup – Simple and Delicious Recipe

This creamy vegan carrot potato soup is incredibly delicious and surprisingly simple to make. Enjoy this veggie-packed soup as a healthy twist on a classic comfort food recipe.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 8 cups

Calories: 140

Ingredients Method Notes

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 12oz), peeled and cut into 1/2″ chunks
• 4 cups vegetable broth
• 1 bay leaf
• 1/2 cup cashews, soaked for 4 hours
• 1 teaspoon lemon juice
• Salt and pepper

Method

 

1. In a large dutch oven or pot, heat olive oil over medium heat. Add diced onion, chopped carrots, and celery; cook for 6 minutes, stirring occasionally.
2. Add minced garlic, dried thyme, and chopped potatoes; cook for an additional 2 minutes.
3. Pour in the vegetable broth and add the bay leaf. Bring to a boil.
4. Reduce heat to low and simmer for 20 minutes or until vegetables are tender. Remove the bay leaf.
5. While soup simmers, prepare cashew cream by blending soaked cashews with 1/2 cup water until smooth.
6. Add 1 cup of cooked soup to the blender with lemon juice; blend until smooth.
7. Stir the cashew mixture back into the pot of soup.
8. Season with salt and pepper to taste. Serve warm.

Notes

• To quick-soak cashews, boil 1 cup water, pour over cashews, cover and let sit for 10 minutes. Drain and blend with 1/2 cup water until smooth. Soup is rich in Vitamin A and C. Adjust seasoning as desired.