Introduction
Hey there, Friends! Today, I’m diving into a warm bowl of comfortingcarrot potato soupthat’s not only easy to make but also nourishes the soul. With a blend of hearty carrots, tender potatoes, and a creamy cashew finish, this soup has become one of my family’s favorites during chilly weeks. It’s so satisfying and perfect for meal prepping! Speaking of meal prepping, if you’re into breakfast dishes to make ahead, check out my breakfast potatoes recipe. Now, let’s explore why this simple soup is a must-try.
Why you’ll love this recipe
This carrot potato soup is like a big, warm hug in a bowl. First off, it’s super easy to put together and doesn’t need any fancy ingredients, just what’s likely already in your pantry. After a long day, there’s nothing better than coming home to a pot of soup simmering on the stove. Plus, it’s vegan and can easily be made gluten-free if that’s something you’re after. Thecarrot potato soupis cozy, nourishing, and above all, tastes fantastic.
I remember last winter, when we were snowed in, this soup was my saving grace. My little one had a cold, and it was all about sitting under blankets with a warm bowl in hand. Instant comfort!
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 12oz), 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
Step-by-step instructions
Preparing the vegetables
In a large Dutch oven or pot, warm the olive oil over medium heat. Toss in the onion, carrots, and celery, cooking them for about 6 minutes. Stir occasionally until the onions turn translucent and the carrots begin to soften.
Adding flavor and broth
Stir in the garlic, thyme, and potatoes. This mixture only needs another 2 minutes before it’s ready for the broth. Add the vegetable broth and a bay leaf, bringing everything to a boil. Once boiling, lower the heat and let it simmer for 20 minutes or until the veggies are tender. Don’t forget to scoop out the bay leaf afterward.
Blending and finishing touches
While the soup simmers, blend the soaked cashews with 1/2 cup of water until you achieve a creamy consistency. Once the veggies are soft, use a cup of the soup to blend with the cashew cream and a dash of lemon juice. This step truly elevates the creaminess without using any dairy. Then, combine this mixture back into the pot and season with salt and pepper.
Recipe tips & variations
Feel free to switch up the veggies based on what you have at hand, maybe adding in some parsnips or even sweet potatoes for a different twist. If nuts aren’t your thing, a splash of coconut cream works wonders here too. Looking to spice things up? A hint of cayenne pepper could do the trick.
Storage & reheating
You can easily store thiscarrot potato soupin the fridge for up to 4 days – it just seems to get better as it sits! For freezing, I recommend portioning into individual containers, defrosting as needed. Reheat on the stove over low heat, giving it a gentle stir to re-incorporate the creamy blend.
FAQs
Can I use a different type of potato?
Yes, feel free to use Yukon golds, which add a slightly creamy texture, or even sweet potatoes for a sweeter variation.
How should I soak my cashews if short on time?
A quick 15-minute soak in hot water will do in a pinch, but traditional soaking results in a creamier texture.
What is the best way to blend the soup without a blender?
An immersion blender does wonders with fewer transfers, or just mash well with a hand masher for a chunkier texture.
Can I add proteins to this soup?
Absolutely! Shredded chicken or even some cooked quinoa can add extra heartiness.
Recipes you may like
If you loved this soup, you’re sure to enjoy these other cozy eats. Give my crescent roll breakfast recipesa try, or dive into an easy cheesy breakfast pizza. Enjoy your cooking adventures!
Print
Carrot Potato Soup
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
A comforting carrot potato soup that’s easy to make and perfect for meal prepping.
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 12oz), 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
Instructions
- In a large Dutch oven or pot, warm the olive oil over medium heat. Toss in the onion, carrots, and celery, cooking them for about 6 minutes. Stir occasionally until the onions turn translucent and the carrots begin to soften.
- Stir in the garlic, thyme, and potatoes. This mixture only needs another 2 minutes before it’s ready for the broth. Add the vegetable broth and a bay leaf, bringing everything to a boil. Once boiling, lower the heat and let it simmer for 20 minutes or until the veggies are tender. Don’t forget to scoop out the bay leaf afterward.
- While the soup simmers, blend the soaked cashews with 1/2 cup of water until you achieve a creamy consistency. Once the veggies are soft, use a cup of the soup to blend with the cashew cream and a dash of lemon juice. This step truly elevates the creaminess without using any dairy. Then, combine this mixture back into the pot and season with salt and pepper.
Notes
- Feel free to switch up the veggies based on what you have at hand, maybe adding in some parsnips or even sweet potatoes for a different twist.
- If nuts aren’t your thing, a splash of coconut cream works wonders here too.
- Looking to spice things up? A hint of cayenne pepper could do the trick.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 3g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 5g
- Cholesterol: 0mg