Creamy Carrot Potato Soup to Warm Your Soul
Enjoy a comforting bowl of Carrot Potato Soup that's nutritious and bursting with flavor.
Equipment
- large pot
- blender
Ingredients
For the Soup
- 2 tablespoons Olive oil Use this to sauté the vegetables, adding healthy fats and flavor.
- 1 medium Onion A key ingredient that brings sweetness and depth to the soup.
- 3 cups Carrots Freshly chopped to deliver sweetness and vibrant color to your Carrot Potato Soup.
- 1 cup Celery Adds a touch of crunch and enhances the overall flavor profile.
- 3 cups Potatoes Creamy and hearty, they form the base of this soup, making it satisfying.
- 4 cups Vegetable broth Choose a low-sodium variety for a lighter soup that lets the veggies shine.
For the Cashew Cream
- 1 cup Cashews Soaked and blended, they create a rich, creamy texture that's dairy-free!
- 1 cup Water for blending Adjust the amount for your desired thickness; more for creamier, less for lighter.
To Taste
- to taste Salt Enhances all the flavors, so adjust to suit your palate.
- to taste Pepper Freshly ground adds a hint of spice that elevates the soup.
Instructions
Steps
- In a large pot, heat 2 tablespoons of olive oil over medium heat. Once the oil shimmers, add the chopped onion and sauté for about 3–4 minutes until it turns translucent and fragrant.
- Stir in the chopped carrots and celery, cooking for an additional 5 minutes.
- Next, add the cubed potatoes to the pot along with 4 cups of vegetable broth. Increase the heat and bring the mixture to a rolling boil. Then reduce the heat to low and let it simmer for 25 minutes.
- While the soup simmers, prepare the creamy cashew addition by boiling 1 cup of water and pouring it over 1 cup of cashews in a bowl. Let them soak for about 10 minutes.
- Drain the soaked cashews, place them in a blender, add ½ cup of fresh water, and blend until smooth and creamy.
- Once the vegetables in the pot are tender, blend the soup until completely smooth.
- Stir the prepared cashew cream into the blended soup until well combined. Season with salt and pepper to taste.
Notes
Prep veggies ahead and soak cashews for an extra creamy texture. Store leftovers in an airtight container for up to 3 days in the fridge.
Nutrition
Serving: 1cupCalories: 250kcalCarbohydrates: 35gProtein: 6gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 300mgPotassium: 700mgFiber: 5gSugar: 5gVitamin A: 12000IUVitamin C: 20mgCalcium: 50mgIron: 1.5mg
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