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.

Carrot Potato Soup
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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.
  • Broth– You’ll want a flavorful broth for this recipe. I like the vegan “not-chicken” style broth from Edward & Sons.
  • 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.

  1. Traditional method: Soak the cashews in one cup of water overnight or for 4-5 hours. Then blend on high until smooth.
  2. 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.