Carrot Potato Soup
This Carrot Potato Soup is a cozy vegan dish, packed with nutritious vegetables and creamy cashew flavor.
Equipment
- Dutch oven
- blender
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 large carrots, peeled and chopped
- 3 ribs celery, chopped
- 3 cloves garlic, minced
- ½ teaspoon dried thyme
- 2 medium russet potatoes, peeled and cut into ½ chunks (about 12oz)
- 4 cups vegetable broth
- 1 bay leaf
- ½ cup cashews, soaked for 4 hours (see note for quick-soak method)
- 1 teaspoon lemon juice
- Salt and pepper to taste
Instructions
- In a large dutch oven or pot, add the olive oil, onion, carrots, and celery and cook over medium heat for 6 minutes, stirring occasionally.
- Add the garlic, thyme, and potatoes and continue to cook for 2 minutes.
- Add the vegetable broth and bay leaf and bring to a boil.
- Reduce the heat to low and simmer for 20 minutes or until the vegetables are tender. Remove the bay leaf.
- While the soup is simmering, prepare the cashew cream.
- Blend ½ cup of soaked cashews with ½ cup of water. Blend until completely smooth.
- Once the vegetables in the soup have softened, add one cup of soup to the blender, add the lemon juice and continue to blend until smooth.
- Stir the cashew and soup mixture back into the pot. Season with salt and pepper to taste.
Notes
To quick-soak the cashews, bring one cup of water to a boil, then add the cashews. Cover and let sit for 10 minutes. Drain the cashews, then add them to the blender with ½ cup of water. Blend until smooth.
Nutrition
Serving: 1bowlCalories: 250kcalCarbohydrates: 32gProtein: 6gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 450mgPotassium: 800mgFiber: 7gSugar: 5gVitamin A: 18000IUVitamin C: 25mgCalcium: 40mgIron: 2mg
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