Description

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.

Ingredients

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2 tablespoons olive oil
1 medium yellow onion, diced
3 large carrots, peeled and chopped
3 celery ribs, chopped
3 garlic cloves, minced
1/2 teaspoon dried thyme
2 medium russet potatoes (about 12oz) peeled and cut into 1/2 chunks
4 cups vegetable broth
1 bay leaf
1/2 cup cashews, soaked for 4 hours (see note for quick-soak method)
1 teaspoon lemon juice
Salt and pepper

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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.
While the soup is simmering, prepare the cashew cream.
Blend 1/2 cup of soaked cashews with 1/2 cup of water. Blend until completely smooth.
Once the vegetables in the soup have softened, add one cup of soup to the blender and continue to blend until smooth.
Stir the cashew and soup mixture back into the pot.

Notes

To quick-soak the cashews, bring one cup of water to a boil (I do this in the microwave), then add the cashews. Cover and let sit for 10 minutes. Drain the cashews, then add them to the blender with 1/2 cup of water. Blend until smooth.