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Dairy-free carrot potato soup made with cashews, carrots, and potatoes, served warm in a bowl
Isaac blogger

Creamy Vegan Carrot Potato Soup

A cozy, dairy-free carrot and potato soup made creamy with blended cashews. Smooth, comforting, and perfect for an easy fall or winter meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Soup / Main Dish
Cuisine: American, Vegan
Calories:
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons 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 12 oz), peeled and chopped
  • 4 cups vegetable broth
  • 1 bay leaf
  • ½ cup raw cashews, soaked
  • ½ cup water (for blending cashews)
  • 1 teaspoon lemon juice
  • ½ teaspoon dried thyme (optional)
  • Salt and black pepper, to taste

Method
 

  1. Before You Begin
    Preheat and prepare your cookware as needed. Cooking times and results may vary depending on your equipment and ingredients.
  2. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook until softened, about 6–7 minutes.
  3. Stir in garlic and thyme and cook for about 1 minute, stirring gently.
  4. Add potatoes, vegetable broth, and bay leaf. Bring to a gentle boil, then reduce heat and simmer until vegetables are tender when pierced with a fork.
  5. Blend soaked cashews with water until completely smooth.
  6. Carefully transfer about 1 cup of hot soup to a blender. Vent the lid slightly and blend on low speed until smooth.
  7. Return the blended soup and cashew cream to the pot. Stir well and adjust consistency with additional broth if needed.
  8. Season with salt, pepper, and lemon juice to taste. Simmer briefly and serve warm.

Notes

    • Blend hot soup in small batches and vent the lid to release steam safely.
    • For a chunkier texture, blend only part of the soup.
    • Thickness may vary depending on potato size and variety.
    • Refrigerate leftovers within 2 hours in an airtight container.
    • Store in the refrigerator for up to 4 days or freeze for up to 3 months.
    • Reheat gently on the stovetop, stirring occasionally, until heated through and hot throughout.
    • Add broth or water if the soup thickens during storage.
    • Discard if odor, texture, or appearance changes.