Carrot Potato Soup: Creamy Carrot Potato Soup for Quick Weeknight Comfort
This Carrot Potato Soup cooks fast and feels like a warm hug. The soup uses simple ingredients and a bit of cashew cream for richness. If you want to learn more about my food style, visit my about me page.
why make this recipe
You make this soup when you want a simple, healthy meal that fills you up. It uses basic pantry items and a short cook time. You can pair it with a salad or a sandwich, or try a protein side like the Adamo Mancini-style dishes I mention elsewhere for balance.
how to make Carrot Potato Soup
This method keeps the flavors bright and the texture smooth. If you like, read a quick note on sides while the soup simmers in my bakery-style post for dessert ideas.
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, peeled and cut into 1/2-inch chunks, 4 cups vegetable broth, 1 bay leaf, 1/2 cup cashews, soaked for 4 hours, 1 teaspoon lemon juice, Salt and pepper to taste
Directions :
Heat olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Cook for about 6 minutes, stirring occasionally.
Add minced garlic and dried thyme, and cook for another 1-2 minutes.
Stir in russet potatoes and vegetable broth. Add the bay leaf and bring to a boil. Then, reduce heat and let it simmer for 20 minutes or until vegetables are tender.
While the soup is simmering, make the cashew cream by blending soaked cashews with 1/2 cup of water until smooth.
Once the vegetables are soft, remove the bay leaf. Transfer 1 cup of soup to a blender and add the cashew cream and lemon juice. Blend until smooth.
Return the blended soup to the pot and stir to combine. Season with salt and pepper to taste. Serve hot.
how to serve Carrot Potato Soup
Ladle the soup into bowls and add a swirl of extra cashew cream or a sprinkle of fresh herbs. Serve with crusty bread or a green salad. If you need help with orders or events where you serve this soup, check the contact us page for options.
how to store Carrot Potato Soup
Cool the soup to room temperature before storing. Keep it in an airtight container in the fridge for up to 4 days. Reheat gently on the stove and add a splash of water or broth if it feels too thick.
tips to make Carrot Potato Soup
- Cut vegetables to similar sizes so they cook evenly.
- Soak cashews at least 4 hours for silky cream.
- Use an immersion blender for one-pot ease, or transfer to a blender in batches.
- Taste and add lemon at the end to brighten the soup.
For a quick reference on technique, you can read related notes on kitchen tips.
variation (if any)
- Add curry powder and coconut milk for a spiced version.
- Stir in fresh spinach at the end for more green color and vitamins.
- Use sweet potatoes instead of russets for a sweeter soup.
FAQs
Q: Can I make this soup vegan?
A: Yes. This recipe already uses cashew cream and vegetable broth, so it is vegan.
Q: Can I skip the cashews?
A: You can skip them, but the soup will be less creamy. Use plain dairy cream or a potato-only blend if needed.
Q: How do I make the soup thicker or thinner?
A: Blend more soup and cashew cream for thickness. Add more broth or water to thin it.
Q: Can I freeze this soup?
A: Yes. Freeze in airtight containers for up to 3 months. Thaw in the fridge overnight before reheating.
Carrot Potato Soup
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 large carrots, peeled and chopped
- 3 ribs celery, chopped
- 3 cloves garlic, minced
- 1/2 teaspoon dried thyme
- 2 medium russet potatoes, peeled and cut into 1/2-inch chunks
- 4 cups vegetable broth
- 1 leaf bay leaf
- 1/2 cup cashews, soaked for 4 hours
- 1 teaspoon lemon juice
- Salt and pepper to taste
Instructions
Cooking
- Heat olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Cook for about 6 minutes, stirring occasionally.
- Add minced garlic and dried thyme, then cook for another 1-2 minutes.
- Stir in the russet potatoes and vegetable broth. Add the bay leaf and bring to a boil. Then, reduce heat and let it simmer for 20 minutes or until vegetables are tender.
- While the soup simmers, make the cashew cream by blending soaked cashews with 1/2 cup of water until smooth.
- Once the vegetables are soft, remove the bay leaf. Transfer 1 cup of soup to a blender and add the cashew cream and lemon juice. Blend until smooth.
- Return the blended soup to the pot and stir to combine. Season with salt and pepper to taste. Serve hot.