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CARROT POTATO SOUP creamy bowl on white cloth with clear glass of water warm natural lighting
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.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
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.