When the chill sets in, a steaming bowl of soup is the ultimate comfort. This Velvety Carrot and Potato Soup combines tender vegetables with a creamy texture derived from cashews rather than cream. The harmony of carrots, potatoes, and fragrant herbs makes this soup both tasty and nutritious. Ideal for a light midday meal or a hearty evening dish, this recipe promises to warm you up. Ready to dive into this comforting and easy-to-make soup?
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 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 note for quick-soak method)
- 1 teaspoon lemon juice
- Salt and pepper to taste
Instructions
- Cook the Flavor Bases: In a spacious pot, warm the olive oil over medium heat. Add the diced onion, chopped carrots, and celery ribs. Sauté for about 5-7 minutes until the vegetables begin to soften and the onion is translucent. Add the minced garlic and dried thyme, cooking for another 1-2 minutes until fragrant.
- Add the Potatoes and Broth: Stir in the chopped russet potatoes, ensuring they are well mixed with the sautéed vegetables. Add the vegetable broth and bay leaf to the pot. Increase the heat to bring it to a boil, then lower the heat and cover. Let it gently simmer for around 20 minutes, or until the carrots and potatoes are soft.
- Prepare the Cashew Cream: While the soup is simmering, drain the soaked cashews. If you didn’t have time to soak them for 4 hours, you can use a quick-soak method by pouring boiling water over the cashews and letting them sit for 15-20 minutes before draining. Place the soaked cashews in a blender with 1/2 cup of the soup broth and blend until smooth and creamy.
- Blend the Soup: Once the vegetables are tender, remove the bay leaf from the soup. Blend the soup directly in the pot with an immersion blender until it reaches a silky consistency. If you prefer, you can ladle the soup in batches into a regular blender and puree it carefully. Return the soup to the pot if using a blender.
- Add the Cashew Cream: Stir the cashew cream into the blended soup, mixing until fully incorporated. Stir in the lemon juice and mix thoroughly. Taste the soup and adjust the seasoning with salt and pepper to your preference.
- Serve: Ladle the soup into bowls, garnishing with a sprinkle of fresh herbs or a drizzle of olive oil if desired. Serve hot, with crusty bread on the side for a complete meal.
Conclusion
This Creamy Carrot Potato Soup is a comforting and delicious way to warm up on a cool day. The smooth texture and rich flavor come from blending the hearty vegetables with cashew cream, creating a dairy-free soup that’s both satisfying and nourishing. Whether you’re serving it as a starter or enjoying it as a main course, this soup is sure to become a favorite in your household. Make a big pot and enjoy the cozy, comforting flavors that this simple recipe brings to your table!