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This comforting carrot potato soup has been my family's go-to meal during the cold winter months. The natural sweetness of carrots paired with creamy potatoes creates a velvety smooth texture that warms you from the inside out.
I first created this soup when looking for ways to use up extra carrots from our garden. What started as a simple vegetable soup quickly became a requested favorite at family gatherings, especially during the holidays when we need something light yet satisfying.
Ingredients
- Olive oil: Provides the perfect foundation for sautéing vegetables and building flavor
- Yellow onion: Adds sweetness and depth as it cooks down
- Carrots: Bring natural sweetness and vibrant color look for firm bright orange ones
- Celery: Adds subtle earthy notes that balance the sweetness
- Fresh garlic cloves: Offer aromatic punch always use fresh for best flavor
- Dried thyme: Complements root vegetables perfectly with its subtle earthiness
- Russet potatoes: Create a naturally creamy texture without actual cream
- Vegetable broth: Forms the flavorful base choose low sodium to control salt levels
- Bay leaf: Infuses gentle background notes that tie everything together
- Cashews: Create incredible creaminess when blended look for raw unsalted ones
- Lemon juice: Brightens all the flavors with a touch of acidity
Step-by-Step Instructions
- Sauté Base Vegetables:
- Heat olive oil in a large dutch oven over medium heat until shimmering. Add diced onion, chopped carrots, and celery, cooking for 6 minutes until onions begin to turn translucent. Stir occasionally to prevent browning and ensure even cooking throughout the vegetables.
- Add Aromatics and Potatoes:
- Add minced garlic, dried thyme, and potato chunks to the pot. Cook for an additional 2 minutes, stirring constantly to prevent garlic from burning. This brief cooking period allows the garlic and thyme to release their essential oils and flavors without becoming bitter.
- Simmer Until Tender:
- Pour in vegetable broth and add the bay leaf, then bring to a gentle boil. Reduce heat to low and simmer uncovered for 20 minutes, or until you can easily pierce the carrots and potatoes with a fork. The vegetables should be very tender but not falling apart. Remove and discard the bay leaf.
- Prepare Cashew Cream:
- While the soup simmers, make your cashew cream by blending soaked cashews with water until completely smooth and silky. This typically takes 1-2 minutes in a high-speed blender. The cream should have no graininess or texture when rubbed between your fingers.
- Blend and Finish:
- Transfer one cup of the hot soup along with the cashew cream and lemon juice to a blender. Secure the lid and blend until velvety smooth, being careful with the hot liquid. Pour this mixture back into the pot, stirring to incorporate completely. Season generously with salt and pepper to taste, adjusting until the flavors pop.
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The cashews are my secret weapon in this recipe. I discovered their transformative power after experimenting with various creamy alternatives. My husband, who typically avoids vegan soups, couldn't believe there was no heavy cream hiding in this velvety creation.
Make Ahead and Storage
This carrot potato soup keeps beautifully in the refrigerator for up to 5 days in an airtight container. The flavors actually continue to develop and improve after a day or two. When reheating, add a splash of water or broth if the soup has thickened too much in storage. Warm gently over medium-low heat, stirring occasionally to prevent scorching on the bottom of the pan.
Quick Cashew Soak Method
No time for the 4-hour cashew soak? No problem. You can use a quick soak method that works perfectly for this recipe. Simply place the raw cashews in a small heatproof bowl and cover with boiling water. Let them sit for 15 minutes, then drain and rinse. This quick method softens the cashews enough to blend into a silky cream that works beautifully in this soup.
Serving Suggestions
This carrot potato soup pairs wonderfully with a crusty sourdough bread for dipping. For a complete meal, serve alongside a simple green salad dressed with lemon vinaigrette. I love to top each bowl with a sprinkle of fresh herbs like thyme or parsley, a drizzle of good olive oil, and a few crunchy croutons for textural contrast. For special occasions, a small swirl of coconut cream and toasted pumpkin seeds elevates this humble soup to dinner party status.
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This soup will quickly become your go-to recipe for cozy nights or entertaining guests with its rich, creamy texture and delightful flavor combinations.
Frequently Asked Questions
- → Can I make this soup without soaking the cashews?
Yes! If you don't have time to soak cashews for 4 hours, use the quick-soak method: Pour boiling water over the cashews and let them sit for 15-20 minutes before blending. This softens them enough to create a smooth cream.
- → How can I make this soup thicker or thinner?
For a thicker soup, add less broth initially or blend more of the soup. For a thinner consistency, add additional vegetable broth after adding the cashew cream until you reach your desired texture.
- → What can I substitute for cashews if I have a nut allergy?
For a nut-free version, substitute the cashew cream with coconut cream, silken tofu, or 1/2 cup of heavy cream (if dairy is acceptable). Each will provide creaminess though the flavor profile will vary slightly.
- → How long will this soup keep in the refrigerator?
The soup will keep well in an airtight container in the refrigerator for 3-4 days. The flavors often develop further after a day, making leftovers particularly delicious.
- → Can I freeze this carrot potato soup?
Yes, this soup freezes well for up to 3 months. Cool completely before transferring to freezer-safe containers. Leave some room for expansion and thaw overnight in the refrigerator before reheating.
- → What herbs can I use instead of thyme?
Rosemary, sage, herbes de Provence, or Italian seasoning would all work well as substitutes for thyme in this soup. You could also add fresh herbs like parsley or dill just before serving.