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Carrot Potato Soup

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This creamy carrot potato soup is a comforting, healthy, and easy-to-make dish that combines the natural sweetness of carrots with the earthy richness of russet potatoes. It’s vegan, gluten-free, and perfect for cozy dinners or meal prep.

Ingredients

Scale
  • 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 chopped
  • 4 cups vegetable broth
  • 1 bay leaf
  • 1/2 cup cashews, soaked
  • 1 teaspoon lemon juice
  • Salt and pepper to taste

Instructions

  1. In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery. Cook for 6 minutes, stirring occasionally.
  2. Add garlic, thyme, and potatoes. Cook for another 2 minutes.
  3. Pour in vegetable broth and add the bay leaf. Bring to a boil.
  4. Reduce heat and simmer for 20 minutes or until vegetables are soft. Remove the bay leaf.
  5. Meanwhile, blend soaked cashews with 1/2 cup water until smooth to make cashew cream.
  6. Add 1 cup of hot soup to the blender with lemon juice and blend until smooth.
  7. Return the blended mixture to the pot and stir to combine. Season with salt and pepper.
  8. Serve hot with desired toppings or sides.

Notes

  • To quick-soak cashews, cover with boiling water and let sit for 10–15 minutes.
  • You can substitute cashew cream with heavy cream or coconut milk.
  • Use caution when blending hot liquids—let soup cool slightly before blending.
  • Stores well in the fridge for up to 4 days or freeze for up to 3 months.

Nutrition

Find it online: https://recipeeasily.com/carrot-potato-soup-recipe/