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Carrot Potato Soup Recipe

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This Carrot Potato Soup recipe features hearty vegetables like carrots, potatoes, and celery with a creamy cashew base. The recipe is flavored with thyme, garlic, and bay leaf, with a touch of lemon juice for brightness. This dish is a perfect blend of creamy texture and healthy, wholesome ingredients, making it ideal for vegan diets.

Ingredients

Scale
  • 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, peeled and cut into chunks
  • 4 cups vegetable broth
  • 1 bay leaf
  • 1/2 cup cashews, soaked
  • 1 teaspoon lemon juice
  • Salt and pepper

Instructions

  • Heat olive oil in a pot over medium heat.
  • Add onion, carrots, and celery. Sauté until softened, about 5-7 minutes.
  • Stir in garlic, thyme, and potatoes. Cook for 2 minutes.
  • Add vegetable broth and bay leaf. Bring to a boil, then reduce to a simmer for 20 minutes until veggies are tender.
  • Remove bay leaf and blend the soup with soaked cashews until smooth.
  • Stir in lemon juice, season with salt and pepper to taste. Serve warm.

Notes

To quick-soak cashews, place them in boiling water for 15 minutes. Drain and use as instructed.

Nutrition

Find it online: https://elianarecipes.com/carrot-potato-soup-recipe/