Name: Carrot Potato Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
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 (about 12 oz), 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

why make this recipe

Carrot Potato Soup is a comforting and hearty dish that warms you up on chilly days. This recipe combines simple, wholesome ingredients that bring out the natural sweetness of the carrots and the creaminess of the potatoes. It’s not only delicious but also healthy, packed with vitamins and minerals. Whether you’re looking for a quick dinner, a lunch option, or a starter for a special meal, this soup is a great choice for everyone.

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how to make Carrot Potato Soup

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 (about 12 oz), 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:

In a large Dutch oven or pot, add the olive oil, diced onion, chopped carrots, and chopped celery. Cook over medium heat for 6 minutes, stirring occasionally.
Add the minced garlic, dried thyme, and potato chunks. Cook for another 2 minutes.
Pour in the vegetable broth and add the bay leaf. Bring the mixture to a boil.
Once boiling, reduce the heat to low and let it simmer for 20 minutes or until the vegetables are tender.
Remove the bay leaf. While the soup simmers, make the cashew cream by blending the soaked cashews with 1/2 cup of water until completely smooth.
Once the vegetables are soft, take one cup of the soup and blend it with the lemon juice until smooth.
Stir the cashew cream and the blended soup mixture back into the pot. Season with salt and pepper to taste.

how to serve Carrot Potato Soup

Serve the Carrot Potato Soup hot in bowls. You can garnish it with fresh herbs like parsley or a drizzle of olive oil for extra flavor. This soup pairs well with crusty bread or a light salad for a complete meal.

how to store Carrot Potato Soup

Let the soup cool completely before transferring it to airtight containers. You can store the Carrot Potato Soup in the refrigerator for up to 4 days. For longer storage, freeze the soup in freezer-safe containers for up to 3 months. To reheat, simply warm it on the stove over low heat or in the microwave.

tips to make Carrot Potato Soup

For a smoother texture, blend more of the soup after cooking.
To enhance the flavor, add a pinch of nutmeg or a dash of hot sauce.
Make sure to soak the cashews well to ensure they blend smoothly into the cream.

variation

Feel free to add other vegetables like bell peppers or spinach for added nutrition. You can also use different herbs, such as rosemary or basil, to change the flavor profile.

FAQs

Q: Can I make this soup vegan?
A: Yes, this recipe is already vegan as it uses vegetable broth and cashews for creaminess.

Q: What can I use instead of cashews?
A: You can use soaked sunflower seeds or eliminate the cream entirely for a lighter version.

Q: How can I thicken the soup further?
A: If you want a thicker soup, you can add more potatoes or blend more of the soup to incorporate more of the vegetables.