Carrot Potato Soup
This creamy Carrot Potato Soup cooks quickly, using simple ingredients like carrots, potatoes, and cashew cream for a warm, comforting meal.
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.
Notes
Cut vegetables to similar sizes for even cooking. Soak cashews at least 4 hours for a 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. Cool the soup to room temperature before storing. Keep 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.
Nutrition
Serving: 1gCalories: 300kcalCarbohydrates: 45gProtein: 6gFat: 12gSaturated Fat: 2gSodium: 350mgFiber: 7gSugar: 4g