Description
This creamy vegan Carrot Potato Soup is a delightful blend of flavors and textures, perfect for any occasion. Its vibrant orange color and smooth texture make it appealing to both kids and adults. Packed with nutritious vegetables, this soup offers a wholesome meal without sacrificing taste. Whether you need a cozy dinner, a healthy lunch, or a comforting starter for your next gathering, this recipe fits the bill. Plus, the rich cashew cream elevates the flavor while keeping it dairy-free. Serve it hot or chilled, and enjoy its versatility!
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 (about 12 oz), peeled and cut into chunks
- 4 cups vegetable broth
- 1 bay leaf
- 1/2 cup cashews, soaked for at least 4 hours
- 1 teaspoon lemon juice
- Salt and pepper to taste
Instructions
- In a large pot or Dutch oven, heat olive oil over medium heat. Sauté diced onion, chopped carrots, and celery for about six minutes until onions are translucent.
- Add minced garlic, dried thyme, and potato chunks; cook for an additional two minutes.
- Pour in vegetable broth and add the bay leaf. Bring to a boil over high heat; then reduce heat to low and simmer for about twenty minutes until vegetables are tender.
- Remove the bay leaf. In a blender, combine soaked cashews with half a cup of water and blend until smooth.
- Take one cup of soup from the pot and blend with one teaspoon of lemon juice until smooth. Stir back into the pot with the remaining soup; season with salt and pepper.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 5g
- Sodium: 500mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 0mg