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!
Ingredients
Scale
- 2 tablespoons Olive Oil
- 1 medium Yellow Onion, diced
- 3 large Carrots, peeled and chopped
- 3 ribs Celery, chopped
- 3 cloves Garlic, 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 (see quick-soak method below)
- 1 teaspoon Lemon Juice
- Salt and Pepper, to taste
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
