Pin it
This comforting carrot fritter soup transforms humble root vegetables into a velvety, satisfying meal that's become my go-to for chilly evenings. The natural sweetness of carrots balances perfectly with savory aromatics, while the cashew cream adds luxurious richness without any dairy.
The first time I made this soup was during a sudden cold snap when I needed comfort food but had limited ingredients. My family was so impressed by the silky texture and depth of flavor that it's now requested regularly, even by my vegetable-skeptical teenager.
Ingredients
- Olive oil: Provides the perfect base for sautéing and adds richness to the soup
- Yellow onion: The aromatic foundation that brings sweetness as it cooks down
- Carrots: The star ingredient offering natural sweetness and vibrant color
- Celery: Adds a savory element that balances the carrot sweetness
- Garlic cloves: Essential for depth of flavor look for firm bulbs with tight skin
- Dried thyme: Infuses earthy notes that complement root vegetables beautifully
- Russet potatoes: Naturally thicken the soup without requiring cream
- Vegetable broth: Choose low sodium to control the saltiness of your final soup
- Bay leaf: Provides subtle complexity that ties all flavors together
- Cashews: Create the dairy free cream element choose raw unsalted for best results
- Lemon juice: Brightens all flavors with necessary acidity look for fresh not bottled
Step-by-Step Instructions
- Build The Aromatic Base:
- Heat olive oil in your dutch oven over medium heat until it shimmers. Add diced onion, chopped carrots, and celery, then cook for a full 6 minutes. This initial cooking develops sweetness in the vegetables and creates the foundation of flavor. Stir occasionally but not constantly to allow some caramelization to occur on the bottom of the pot.
- Layer In More Flavor:
- Add the minced garlic, dried thyme, and potato chunks to the pot. Continue cooking for exactly 2 minutes, stirring frequently to prevent garlic from burning. The garlic should become fragrant but not brown, which would create bitterness. The brief cooking time allows the thyme to release its essential oils into the oil.
- Simmer To Tenderness:
- Pour in the vegetable broth and add the bay leaf. Increase heat to bring the mixture to a gentle boil, then immediately reduce to low. Maintain a steady simmer for 20 minutes, occasionally testing vegetables with a fork. They should offer no resistance when pierced. The potatoes will begin breaking down slightly, contributing to the soup's thickness.
- Create The Cashew Cream:
- While the soup simmers, place the soaked cashews and fresh water in a high-powered blender. Blend continuously for 1-2 minutes until absolutely smooth with no graininess when rubbed between your fingers. This patience creates the silky texture that makes the soup special.
- Finish With Creaminess:
- Once vegetables are tender, remove the bay leaf. Carefully transfer one cup of the hot soup mixture to the blender with your cashew cream. Add the lemon juice and blend until completely incorporated. Pour this enriched mixture back into the soup pot and stir thoroughly to distribute the creaminess. Taste and season generously with salt and freshly ground pepper.
Pin it
The cashew cream is truly transformative in this recipe. I discovered its magic when trying to accommodate a dairy-free guest, and now I actually prefer it to heavy cream. It adds body and richness without masking the vegetable flavors or leaving that sometimes heavy feeling that dairy can create.
Perfect Storage
This carrot fritter soup stores beautifully in the refrigerator for up to 5 days in an airtight container. The flavors actually continue developing over time, making it an ideal meal prep option. When reheating, do so gently over medium-low heat, stirring occasionally to prevent scorching. Add a splash of water or broth if it's thickened too much during storage.
Smart Substitutions
No cashews? Soaked raw sunflower seeds make a surprisingly good alternative with a slightly earthier flavor. White beans blended with a bit of olive oil also create a nice creaminess. For the herbs, fresh rosemary or sage can replace thyme for interesting variations that complement the carrots differently. Sweet potatoes can substitute for russets, though they'll create a sweeter, more vividly colored result.
Serving Suggestions
Serve this vibrant soup in warmed bowls with a drizzle of extra virgin olive oil on top. It pairs beautifully with crusty sourdough bread or rosemary focaccia for dipping. For a complete meal, add a simple side salad with bitter greens like arugula dressed lightly with lemon vinaigrette to balance the soup's natural sweetness. A sprinkle of toasted pumpkin seeds adds welcome texture contrast.
Pin it
The perfect ending to a comforting bowl of soup, made entirely from everyday ingredients, never fails to impress.
Frequently Asked Questions
- → Can I make these carrot fritters ahead of time?
Yes, you can prepare the vegetable mixture a day ahead and refrigerate it. When ready to serve, reheat the mixture and then form and fry the fritters. The cashew cream can also be made in advance and stored separately in the refrigerator for up to 3 days.
- → What can I substitute for cashews if I have a nut allergy?
If you have a nut allergy, you can substitute the cashew cream with coconut cream, silken tofu blended until smooth, or a dairy option like sour cream or Greek yogurt if dairy is suitable for your diet.
- → How do I know when my fritters are cooked properly?
The fritters should be golden brown and crispy on the outside, which typically takes about 3-4 minutes per side when cooking over medium heat. You'll also want to ensure the vegetables inside are tender when pierced with a fork.
- → What's the best way to serve carrot fritters?
Serve the fritters hot with the cashew cream sauce drizzled on top or on the side for dipping. They pair well with a fresh green salad or as part of a brunch spread. A squeeze of fresh lemon juice and some chopped herbs as garnish add a nice finishing touch.
- → Can I freeze leftover carrot fritters?
Yes, you can freeze cooked fritters. Allow them to cool completely, then place in a single layer on a baking sheet to freeze initially. Once frozen, transfer to an airtight container or freezer bag. Reheat in a 350°F oven until warmed through and crispy again, about 10-15 minutes.
- → What's the quick-soak method for cashews mentioned in the ingredients?
For the quick-soak method, place cashews in a heatproof bowl and pour boiling water over them. Let them soak for 30 minutes until softened, then drain before using. This is a great alternative when you don't have 4 hours for the regular soaking method.