This creamy Carrot Potato Soup is about to become your new favorite recipe. It’s a deliciously wholesome, easy-to-make dish that brings warmth and comfort to any meal. This soup is completely vegan, packed with healthy vegetables, and gets its rich, velvety texture from a secret ingredient: soaked cashews! Whether you’re looking for a hearty main course or a light and nutritious lunch, this soup is the perfect choice for busy weeknights or a relaxing weekend.
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Why You’ll Fall in Love with This Soup
- Incredibly Creamy: The blended cashew cream creates a luxurious, silky texture without a drop of dairy.
- Nutrient-Rich: Loaded with carrots and potatoes, this soup is full of vitamins and minerals. It’s a healthy, flavorful way to get your veggies in.
- Simple & Straightforward: With a handful of pantry staples and easy-to-follow steps, even new cooks can master this dish.
- Budget-Friendly: Made with affordable, everyday ingredients, this soup is kind to your wallet.
- Versatile: Enjoy it as a hearty starter, a standalone meal, or a flavorful companion to your favorite bread or sandwich.
Tools and Ingredients You’ll Need
Gathering your equipment and ingredients before you start will make the cooking process a breeze.
Essential Tools:
- A large Dutch oven or stockpot for simmering the vegetables.
- A blender is crucial for achieving that signature creamy texture.
- A knife and cutting board.
Key Ingredients:
- Fresh Vegetables: Onion, carrots, celery, garlic, and russet potatoes form the base of the soup.
- Flavor Boosters: Olive oil, vegetable broth, and dried thyme bring a rich, aromatic depth. A bay leaf is a must for added complexity!
- The Secret to Creaminess: Cashews, soaked in water, are blended to create a smooth, dairy-free cream. A little lemon juice brightens the flavor.
- Seasoning: A pinch of salt and pepper to taste.
How to Make Your Delicious Soup
- Sauté the Veggies: In your pot, heat the olive oil. Add the diced onion, carrots, and celery and cook until they begin to soften. Stir in the minced garlic and thyme, and cook for another minute until fragrant.
- Add Potatoes & Broth: Add the chopped potatoes and pour in the vegetable broth. Drop in the bay leaf. Bring the mixture to a boil, then reduce the heat to a simmer. Cook for about 20 minutes, or until the vegetables are very tender. Don’t forget to remove the bay leaf!
- Make the Cashew Cream: While the soup simmers, blend your soaked cashews with about ½ cup of fresh water until the mixture is perfectly smooth and creamy.
- Blend & Combine: Carefully transfer about one cup of the cooked soup (with the cooked vegetables) to your blender. Add the lemon juice and blend until completely smooth. Stir this creamy mixture back into the pot with the rest of the soup, along with your prepared cashew cream.
- Season & Serve: Season generously with salt and pepper to your liking. Stir everything together until well-combined, then serve hot.
Serving & Customizing Your Soup
This soup is perfect for customization. Here are some great ways to serve it and make it your own:
- Delicious Toppings: Garnish with fresh parsley or cilantro for a burst of color. Toasted pumpkin or sunflower seeds add a satisfying crunch. A dollop of vegan sour cream is a great addition for extra richness.
- Pair with Bread: Serve with a slice of crusty bread for dipping, or a grilled cheese sandwich for the ultimate comfort food combination.
- Make it Heartier: For a more filling meal, serve the soup over cooked rice or quinoa, or alongside a simple garden salad.
Storage, Reheating
- Storage: Let the soup cool completely before transferring it to an airtight container. It will keep well in the refrigerator for up to 4 days.
- Freezing: This soup freezes beautifully! Pour it into freezer-safe containers, leaving a little room at the top for expansion. It will stay fresh for up to 3 months.
- Reheating: Reheat on the stovetop over medium heat, stirring occasionally. You can also use the microwave, but be sure to stir every minute to heat evenly.
Special Tips to Perfect Your Soup
- Don’t Rush the Sauté: Sautéing the onions, carrots, and celery until they are soft and slightly caramelized builds the foundational flavor of your soup. Don’t skip this step or cut it short.
- Use the Right Potatoes: Starchy potatoes like Russet or Idaho are best for this recipe because they break down easily, making the soup extra creamy. If you want a chunkier soup, opt for a waxy potato like Yukon Gold.
- Season as You Go: Add a pinch of salt and pepper with each layer of ingredients. This builds flavor from the beginning and prevents the soup from tasting flat.
- For the Smoothest Texture: An immersion blender is perfect for getting that velvety consistency without having to transfer hot soup. If using a regular blender, work in small batches and be very careful.
Variations to Make It Your Own
- Add Spice: For a touch of heat, add a pinch of red pepper flakes, a dash of cayenne pepper, or a teaspoon of curry powder when you add the garlic.
- Boost the Veggies: Feel free to toss in other vegetables like sweet potatoes, parsnips, leeks, or even a handful of leafy greens like spinach or kale near the end of the cooking process.
- Add Protein: To make it a more substantial meal, stir in a can of drained white beans or chickpeas after blending.
- Smoky Flavor: A pinch of smoked paprika can add a wonderful, deep flavor that pairs beautifully with the carrots and potatoes.
- Make it Chunky: For a hearty, chunky soup, simply mash a portion of the potatoes with a fork or potato masher directly in the pot, rather than blending the entire mixture.
Common Mistakes to Avoid
- Using Unseasoned Broth: Using a bland vegetable broth can result in a soup with no depth. Choose a flavorful, high-quality broth or make your own.
- Overcooking the Vegetables: While you want the vegetables to be tender, overcooking them can make them mushy and tasteless. Check for tenderness with a fork after about 20 minutes of simmering.
- Forgetting to Taste: Always taste and adjust the seasonings right before serving. You may need more salt, pepper, or a squeeze of lemon juice to make the flavors pop.
- Not Soaking the Cashews: Soaking cashews is crucial for achieving a super smooth, dairy-free cream. If you don’t have time for a long soak, boil them for 15 minutes before blending.
FAQs
Q: Is this recipe gluten-free?
A: Yes, this soup is naturally gluten-free! All the ingredients are safe for those with dietary restrictions.
Q: Can I use a different kind of potato?
A: While russet potatoes are best for their starchy texture, you can substitute with Yukon Gold or another starchy variety.
Q: Can I make this soup ahead of time?
A: Absolutely! This soup is great for meal prep and tastes even better the next day as the flavors meld together.
Carrot Potato Soup Recipe Card
A comforting and creamy vegan soup made with simple, wholesome ingredients.
- Course: Main Dish
- Cuisine: Vegan, American
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 4
Ingredients
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 3 large carrots, peeled and chopped
- 3 celery ribs, chopped
- 3 garlic cloves, minced
- 2 medium russet potatoes (about 12oz), peeled and cut into ½-inch chunks
- 4 cups vegetable broth
- 1 bay leaf
- ½ cup raw cashews, soaked
- 1 tsp lemon juice
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot. Add onion, carrots, and celery, cooking for about 6 minutes until softened.
- Stir in garlic, thyme, and potatoes. Cook for 2 more minutes.
- Pour in vegetable broth and add a bay leaf. Bring to a boil, then reduce heat to a low simmer. Cook for 20 minutes until vegetables are tender. Remove the bay leaf.
- Blend the soaked cashews with ½ cup of water until completely smooth to create the cashew cream.
- Transfer 1 cup of the hot soup mixture to the blender with the lemon juice. Blend until smooth, then stir back into the pot with the cashew cream.
- Season with salt and pepper to taste. Serve warm.
