Jump To Recipeby Liz Thomson
September 5, 2023This post may contain affiliate links.
This creamy vegan carrot potato soup is incredibly delicious and surprisingly simple to make. Enjoy this veggie packed soup for a healthy twist on a classic comfort food recipe.
I love potato soup but lately, I’ve been trying to add more vegetables to my soup, so I decided to try a version that was filled with carrots and celery. It worked perfectly and I loved the consistency! To make it creamy without adding dairy, I used my homemade cashew cream. If you don’t want to use cashews, you can skip the cream or use heavy cream instead.
Ingredients & Substitutions
Olive oil– I’ve tested this recipe with both olive oil and butter and I didn’t notice a huge difference, so feel free to use either one.
Onion– I used a yellow onion, but a white onion is fine too.
Carrots– I used traditional carrots but if you’re using baby carrots, you’ll want about 1 cup of chopped carrots total.
Celery– This helps add a savory flavor to the soup and it’s an easy way to add some extra nutrients to this recipe. If you don’t have celery, you can leave it out.
Potatoes– I recommend using russet potatoes which are starchy and delicious.
Garlic– Don’t skimp on the garlic! This adds flavor to the soup. You can use pre-minced garlic if you prefer.
Seasoning – I used dried thyme and a bay leaf. You can use fresh thyme if you like. The bay leaf is optional. A squeeze of lemon juice helps balance the overall flavor. You can substitute this with a splash of white wine vinegar.
Cashew cream– For a super creamy texture, I used cashew cream. If you’re not vegan, you can use evaporated milk or heavy cream.
How to Make Cashew Cream
There are two ways to make cashew cream. Since I don’t always plan ahead, I often use the quick method. This works just fine, especially because I have a high-powered blender. If you don’t have a quality blender, I recommend soaking the cashews for at least 2 hours.
Traditional method: Soak the cashews in one cup of water overnight or for 4-5 hours. Then blend on high until smooth.
Quick method: Add the cashews to a heat-safe bowl. Cover with one cup boiling water and cover the bowl with a plate. Let it sit for 15 minutes.
originally posted September 5, 2023 (updated December 10, 2023)by Liz Thomson categories:Soup17 comments
Another amazing and easy recipe. Scaled well (1.5x). I used heavy cream and gold potatoes. Delicious and different–i loved that it wasn’t too thick but was creamy, and that it was chunky.
You only blend 1 cup of the soup, not the whole thing. You add one cup into the blender where you’ve blended the cashews and the water to make the cashew cream. Then you add the cashew cream/soup mixture back into the pot. I was confused too until I read the instructions a few times. Hope this helps!
My family has made this for decades, the difference being before was using canned milk. Began using plant milk about 20 years back. For seasoning, we use celery seed with thyme. My late meat-eating husband loved it so much.
My stand blender is glass instead of plastic because I feel it’s safer for hot liquids. When I add carrots, most of them are whizzed and have shredded carrots mostly for color.
Another amazing and easy recipe. Scaled well (1.5x). I used heavy cream and gold potatoes. Delicious and different–i loved that it wasn’t too thick but was creamy, and that it was chunky.
Delicious soup! I didn’t have time to make the cashew cream so I used full fat coconut milk and it was delicious. Delicious!!
That sounds delicious! I’m so glad you liked it!
Hi, sorry if this is a dumb Q but just wondering if it’s absolutely necessary to blend this soup? How come the soup in the image doesn’t look blended?
You only blend 1 cup of the soup, not the whole thing. You add one cup into the blender where you’ve blended the cashews and the water to make the cashew cream. Then you add the cashew cream/soup mixture back into the pot. I was confused too until I read the instructions a few times. Hope this helps!
If using plant milk instead of cashew cream can I use silk coconut milk?
Anxious to make this, thank you.
I don’t think it would be as creamy, but you could try it!
Quick question: do you use raw cashews or roasted cashews?
Looking forward to making this vegan recipe! Thank you!
I’ve actually tested it with both and didn’t notice a difference!
Love this! It is so creamy and delicious! I love carrots and I swear this soup is so perfect to me!
My family has made this for decades, the difference being before was using canned milk. Began using plant milk about 20 years back. For seasoning, we use celery seed with thyme. My late meat-eating husband loved it so much.
My stand blender is glass instead of plastic because I feel it’s safer for hot liquids. When I add carrots, most of them are whizzed and have shredded carrots mostly for color.
This is perfect! I would love to make this soup to welcome the first day of fall!
Yum!
Love this Carrot soup already! It looks amazingly delicious and very yummy! A perfect treat for everybody this Fas season or for just cold water!
Easy to make! I love how I can actually taste the carrots in each sip of the soup! It’s so creamy and yummy!