Carrot Potato Soup (Print Version)
# Ingredients:
01 -
2 tablespoons olive oil
02 -
1 medium yellow onion, diced
03 -
3 large carrots, peeled and chopped
04 -
3 celery ribs, chopped
05 -
3 garlic cloves, minced
06 -
1/2 teaspoon dried thyme
07 -
2 medium russet potatoes (about 350g), peeled and cut into 1.5cm chunks
08 -
1 liter vegetable broth
09 -
1 bay leaf
10 -
75g cashews, soaked for 4 hours
11 -
1 teaspoon lemon juice
12 -
Salt and freshly ground black pepper, to taste
# Instructions:
01 -
Heat olive oil in a large dutch oven over medium heat. Add diced onion, chopped carrots, and celery, cooking for 6 minutes until vegetables begin to soften, stirring occasionally.
02 -
Add minced garlic, dried thyme, and potato chunks to the pot. Continue cooking for 2 minutes to release the garlic's aroma.
03 -
Pour in the vegetable broth and add the bay leaf. Bring mixture to a boil, then reduce heat to low and simmer for 20 minutes or until all vegetables are tender. Remove bay leaf once cooking is complete.
04 -
While soup simmers, blend the soaked cashews with 120ml water until completely smooth and creamy.
05 -
Once vegetables are tender, transfer one cup of the hot soup to the blender with the cashew cream. Add lemon juice and blend until smooth. Return this mixture to the pot and stir to incorporate. Season with salt and pepper to taste.
# Notes:
01 -
For quick-soaking cashews, cover them with boiling water and let sit for 15 minutes instead of the 4-hour soak.