This creamy vegan Carrot Potato Soup is a comforting, nutritious, and flavorful dish made with simple ingredients. The combination of tender carrots, potatoes, and a rich cashew cream creates a velvety texture, making it the perfect meal for chilly days.

Why You’ll Love This Recipe

Completely vegan and dairy-free while still being rich and creamy.
Packed with wholesome ingredients like carrots, potatoes, and cashews.
Easy to make with minimal prep and cooking time.
Naturally gluten-free, making it suitable for various dietary needs.
Perfect for meal prep, as it stores well for leftovers.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Olive oil
Yellow onion, diced
Carrots, peeled and chopped
Celery ribs, chopped
Garlic cloves, minced
Dried thyme
Russet potatoes, peeled and cut into chunks
Vegetable broth
Bay leaf
Cashews, soaked for 4 hours (or quick-soaked)
Lemon juice
Salt and pepper

Directions

Sauté the vegetables: Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery. Cook for about 6 minutes, stirring occasionally.
Add the aromatics: Stir in the minced garlic, dried thyme, and chopped potatoes. Cook for an additional 2 minutes.
Simmer the soup: Pour in the vegetable broth and add the bay leaf. Bring to a boil, then reduce the heat and let it simmer for 20 minutes, or until the vegetables are tender. Remove the bay leaf.
Prepare the cashew cream: While the soup is simmering, blend the soaked cashews with ½ cup of water until smooth.
Blend part of the soup: Transfer 1 cup of the cooked soup into the blender. Add the lemon juice and blend until smooth.
Combine and season: Stir the blended soup and cashew cream back into the pot. Mix well and season with salt and pepper to taste.
Serve hot: Enjoy warm with your favorite bread or a side salad.

Servings and Timing

Servings: 8 cups
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Variations

Spicy Kick: Add a pinch of red pepper flakes or cayenne for extra heat.
Herb Infusion: Try fresh rosemary or parsley for added depth of flavor.
Extra Protein: Stir in cooked lentils or chickpeas for a heartier meal.
Thicker Consistency: Blend more of the soup for an ultra-creamy texture.
Nut-Free Alternative: Use coconut milk or silken tofu instead of cashews for creaminess.

Storage/Reheating

Refrigeration: Store in an airtight container in the fridge for up to 4 days.
Freezing: Freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Warm on the stovetop over low heat or microwave in short intervals, stirring between each.

FAQs

Can I use sweet potatoes instead of russet potatoes?

Yes, sweet potatoes will add a slightly sweeter flavor and a different texture, but they work well in this soup.

Do I have to soak the cashews for 4 hours?

No, you can use the quick-soak method by covering cashews in boiling water and letting them sit for 10 minutes before blending.

Can I use a different type of potato?

Yes, Yukon Gold potatoes also work well and give the soup a naturally buttery texture.

How do I make this soup without a blender?

You can mash the cooked vegetables with a potato masher for a chunkier soup instead of blending.

What can I use instead of cashews for a creamy texture?

Coconut milk, silken tofu, or unsweetened almond milk are great alternatives.

Can I make this soup oil-free?

Yes, sauté the vegetables in a bit of vegetable broth instead of olive oil.

Can I add other vegetables?

Absolutely! Bell peppers, parsnips, or butternut squash make great additions.

How can I thicken the soup?

Blend more of the soup or add a small amount of cornstarch mixed with water for a thicker consistency.

What should I serve with this soup?

It pairs well with crusty bread, a side salad, or roasted vegetables.

Can I make this soup ahead of time?

Yes, it stores well and tastes even better the next day as the flavors meld together.

Conclusion

This creamy Carrot Potato Soup is a wholesome, plant-based comfort food that is easy to prepare and packed with flavor. With its silky texture, nourishing ingredients, and customizable options, it’s a perfect go-to recipe for any season. Whether enjoyed as a main course or a side dish, this soup will warm you up and keep you satisfied!

Carrot Potato Soup

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Author: asma
Total Time: 45 minutes
Yield: 6 servings 1x
Diet: Vegan

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Description

This creamy vegan carrot potato soup is a comforting, veggie-packed dish that’s both easy to make and incredibly delicious. Made with carrots, potatoes, and a rich cashew cream, this soup is naturally dairy-free yet still ultra-creamy. Perfect for a cozy, healthy meal!

Instructions

Sauté the Vegetables:
- In a large Dutch oven or pot, heat the olive oil over medium heat.
- Add the onion, carrots, and celery, stirring occasionally for 6 minutes until softened.
Add Seasonings & Potatoes:
- Stir in the garlic, thyme, and potatoes. Cook for 2 more minutes.
Simmer the Soup:
- Add the vegetable broth and bay leaf, then bring the soup to a boil.
- Reduce heat to low and let simmer for 20 minutes, or until the vegetables are tender.
- Remove the bay leaf.
Prepare the Cashew Cream:
- Blend ½ cup of soaked cashews with ½ cup of water until smooth.
Blend & Finish the Soup:
- Transfer 1 cup of soup to the blender.
- Add the lemon juice and blend until smooth.
- Stir the blended mixture back into the pot.
Season & Serve:
- Taste and adjust salt and pepper as needed.
- Serve warm and enjoy!

Notes

Quick-Soak Cashews: Bring 1 cup of water to a boil, pour over cashews, cover, and let sit for 10 minutes. Drain and blend with ½ cup of fresh water.
Storage: Store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
Texture: For an extra creamy soup, blend the entire batch instead of just 1 cup.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: American