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Carrot Potato Soup

A soothing and vibrant dish, ideal for chilly nights, combining carrots and potatoes into a creamy, healthy soup.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Starter
Cuisine: Comfort Food, Vegan
Calories: 220
Ingredients Method Notes

Ingredients
  

Base ingredients
  • 2 tablespoons olive oil Adds richness and depth of flavor.
  • 1 medium yellow onion, diced Provides a sweet aroma and serves as the flavor foundation.
  • 3 large carrots, peeled and chopped Contributes natural sweetness and vibrant color.
  • 3 ribs celery, chopped Adds crispy texture and a refreshing note.
  • 3 cloves garlic, minced Enhances the savory profile.
  • 1/2 teaspoon dried thyme Contributes an earthy flavor.
  • 2 medium russet potatoes, peeled and cut into 1/2 inch chunks Helps to thicken the soup.
  • 4 cups vegetable broth Serves as the base of the soup.
  • 1 leaf bay Infuses warmth and complexity.
Creamy element
  • 1/2 cup cashews, soaked for 4 hours Creates a luxurious, creamy texture.
  • 1 teaspoon lemon juice Brightens the overall flavor.
Seasoning
  • Salt and pepper Enhances all the flavors.

Method
 

Preparation
  1. In a large Dutch oven or heavy pot, heat the olive oil over medium heat.
  2. Add the diced onion, chopped carrots, and chopped celery. Cook for about six minutes, stirring occasionally until the vegetables soften and the onion becomes translucent.
Cooking
  1. Stir in the minced garlic, dried thyme, and potato chunks. Cook for an additional two minutes.
  2. Add the vegetable broth and bay leaf to the pot. Bring this mixture to a rolling boil.
  3. Once boiling, reduce the heat to low and let it simmer for approximately 20 minutes or until the vegetables become tender. Remove the bay leaf.
Final Touch
  1. While the soup is simmering, blend the soaked cashews with ½ cup of water until completely smooth.
  2. Ladle about one cup of the soup into the blender, add the lemon juice, and blend until smooth. Return the blended mixture back into the pot, stirring to combine. Season with salt and pepper to taste.

Notes

For a chunkier soup, reserve some cooked vegetables before blending.