Go Back

Carrot Potato Soup

A heartwarming and creamy soup filled with vibrant flavors, perfect for chilly days and busy weeknights.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 28 minutes
Total Time 43 minutes
Servings: 4 servings
Course: Appetizer, Soup
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Soup Base
  • 2 tablespoons olive oil For a taste of earthy richness.
  • 1 medium yellow onion, diced Adding a sweet and aromatic base.
  • 3 large carrots, peeled and chopped Bringing vibrant color and a touch of natural sweetness.
  • 3 ribs celery, chopped Contributing a refreshing crunch.
  • 3 cloves garlic, minced Infusing depth with its aromatic punch.
  • 1/2 teaspoon dried thyme The herbal accent that ties the flavors together.
  • 2 medium russet potatoes, peeled and cut into 1/2-inch chunks For a creamy and hearty texture.
  • 4 cups vegetable broth The soul of the soup, providing depth and body.
  • 1 leaf bay leaf To enhance the savory profile.
Creamy Addition
  • 1/2 cup cashews, soaked for 4 hours Creating a smooth, creamy addition without the dairy.
  • 1 teaspoon lemon juice Adding a refreshing zing.
Seasoning
  • to taste Salt Elevating all flavors.
  • to taste Pepper Elevating all flavors.

Method
 

Sauté the Base
  1. In a large Dutch oven or pot, add the olive oil, diced onion, chopped carrots, and celery. Cook over medium heat for about 6 minutes, stirring occasionally, until the vegetables are softened and aromatic.
Infuse Flavor
  1. Add the minced garlic, dried thyme, and russet potatoes to the pot. Continue cooking for an additional 2 minutes, letting the garlic release its fragrance.
Add Liquid and Simmer
  1. Pour in the vegetable broth and add the bay leaf. Bring the mixture to a boil, then reduce the heat to low and simmer for approximately 20 minutes or until the vegetables are tender. Remove the bay leaf before blending.
Prepare the Cashew Cream
  1. While the soup simmers, blend 1/2 cup of soaked cashews with 1/2 cup of water until completely smooth.
Blend the Soup
  1. Once the vegetables are cooked, scoop about 1 cup of soup into the blender, add the lemon juice, and blend until smooth.
Combine and Season
  1. Stir the blended cashew and soup mixture back into the pot. Mix well and season with salt and pepper to taste. Your Carrot Potato Soup is ready to be served!

Notes

Store leftover soup in an airtight container in the refrigerator for up to 4 days. The soup freezes well for up to 3 months. Reheat gently on the stove over low heat.