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Carrot Potato Soup

Carrot Potato Soup
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Indulge in the warm and comforting embrace of this creamy Carrot Potato Soup. This delightful vegan recipe combines the natural sweetness of carrots with the heartiness of potatoes, resulting in a rich, silky texture that will satisfy your cravings on chilly nights or during a light lunch. It’s not just a soup; it’s a nourishing experience that brings families together around the table. With minimal effort required, this versatile dish can serve as an appetizer or main course, making it perfect for any occasion. Enjoy it with fresh herbs, crunchy toppings, or alongside crusty bread for a complete meal that’s both nutritious and delicious.

Ingredients

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  • 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 chunks
  • 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 about 6 minutes until softened.
  2. Stir in garlic, thyme, and potatoes; cook for an additional 2 minutes.
  3. Pour in vegetable broth and add bay leaf. Bring to a boil, then reduce heat and simmer for 20 minutes until veggies are tender.
  4. While simmering, blend soaked cashews with half a cup of water until smooth to create cashew cream.
  5. Remove one cup of soup mixture and blend with lemon juice until smooth before returning it to the pot.
  6. Stir in cashew cream and season with salt and pepper to taste.

Nutrition

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