Description
This creamy vegan carrot potato soup is incredibly delicious and surprisingly simple to make. Enjoy this veggie packed soup for a healthy twist on a classic comfort food recipe.
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, peeled and cut into 1/2-inch chunks
- 4 cups vegetable broth
- 1 bay leaf
- 1/2 cup cashews, soaked
- 1/2 cup water
- 1 teaspoon lemon juice
- Salt
- Pepper
Instructions
- Heat olive oil in a large pot over medium heat and cook onion, carrots, and celery for 6 minutes.
- Add garlic, thyme, and potatoes and cook for 2 minutes.
- Add vegetable broth and bay leaf and bring to a boil.
- Reduce heat and simmer for 20 minutes until vegetables are tender, then remove bay leaf.
- Blend soaked cashews with 1/2 cup water until smooth.
- Transfer 1 cup of hot soup to the blender with lemon juice and blend until smooth.
- Stir the blended mixture back into the pot and season with salt and pepper.
Notes
- To quick soak cashews, cover them with boiling water for 10 minutes, then drain before blending.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 6g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg