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My family has always turned to this soothing carrot potato soup during chilly winter days. When mixed together, the carrots' natural sweetness and the smooth potatoes make a silky texture that fills you with warmth.
I whipped up this soup first when our garden gave us too many carrots. What began as just a basic veggie soup quickly turned into something everyone asks for at family get-togethers, particularly during holiday times when we want something filling but not heavy.
Ingredients
- Olive oil: Sets the taste base when you cook your veggies
- Yellow onion: Gives a sweet, rich taste as it softens
- Carrots: Add sunny color and sweet flavor grab ones that feel hard and look bright
- Celery: Brings a grounding flavor that cuts through sweetness
- Fresh garlic cloves: Pack a strong scent kick always skip the jar stuff
- Dried thyme: Adds woodsy hints that work great with root veggies
- Russet potatoes: Make everything thick and smooth without adding dairy
- Vegetable broth: Builds the tasty liquid base pick one with less salt
- Bay leaf: Quietly boosts all the other flavors
- Cashews: Turn into magic cream when blended get them plain and unroasted
- Lemon juice: Wakes up the whole dish with a tiny tang
Step-by-Step Instructions
- Cook Starting Veggies:
- Warm olive oil in a big pot over medium heat till it shimmers. Toss in the cut onion, carrots, and celery, then let them cook about 6 minutes till onions start looking see-through. Give them a stir now and then so they don't brown and cook at the same pace.
- Mix In Flavor Boosters and Spuds:
- Drop in the chopped garlic, thyme, and potato pieces. Keep cooking for 2 more minutes, stirring the whole time so the garlic doesn't burn. This quick cook lets all those yummy smells and oils come out without getting bitter.
- Let Everything Get Soft:
- Add your veggie broth and pop in the bay leaf, then bring it all to a light bubble. Turn the heat down low and let it simmer without the lid for 20 minutes, or until you can stick a fork into the carrots and potatoes easily. They should be really soft but not mushy. Fish out the bay leaf and throw it away.
- Whip Up Cashew Mix:
- While that's cooking, make cashew cream by throwing soaked cashews and water into a blender until it turns totally smooth. This usually takes a minute or two in a good blender. Rub some between your fingers to check there's no gritty feeling.
- Mix It All Together:
- Scoop out a cup of the hot soup along with your cashew cream and lemon juice and dump it in the blender. Put the lid on tight and blend till it looks like velvet, but be careful since it's hot. Pour this back into your pot and stir it all up. Add plenty of salt and pepper until it tastes just right.
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Cashews are the real trick in this soup. I found out how amazing they can be after trying lots of other creamy options. My husband usually stays away from vegan soups but couldn't tell there wasn't any heavy cream hiding in this smooth mixture.
Make Ahead and Storage
You can keep this carrot potato soup in your fridge for about 5 days if you put it in a good container. It actually tastes better after sitting for a day or two. When you want to warm it up, you might need to add a bit of water or broth if it's gotten too thick. Heat it slowly over medium-low, and stir it once in a while so it doesn't stick to the bottom of your pan.
Quick Cashew Soak Method
Don't have 4 hours to soak cashews? Don't worry. There's a faster way that works great for this soup. Just put your raw cashews in a small bowl that can handle heat and pour boiling water over them. Let them sit for 15 minutes, then drain and rinse. This quick trick softens them enough to blend into a smooth cream that fits perfectly in this soup.
Serving Suggestions
This carrot potato soup goes great with a chunk of crunchy sourdough bread for dipping. For a full meal, add a basic green salad with lemon dressing on the side. I like to sprinkle some fresh herbs like thyme or parsley on top, drizzle a bit of good olive oil, and add a few crunchy croutons for some crunch. When you want to fancy it up, swirl in some coconut cream and throw on some toasted pumpkin seeds to make this simple soup dinner-party worthy.
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You'll soon find yourself making this soup whenever you want something cozy or when you're having friends over thanks to its thick, creamy feel and wonderful mix of flavors.
Frequently Asked Questions
- → Can I skip soaking the cashews?
Absolutely! Use a quicker method by pouring hot water over the cashews and leaving them for 15 to 20 minutes. They’ll soften just enough to blend smoothly.
- → How do I control the soup thickness?
To make it thicker, use less broth during cooking or puree more of the soup. For a runnier version, whisk in extra vegetable broth after adding the cream to get the texture just right.
- → What can replace cashews for allergies?
If nuts are off the table, swap cashew cream for coconut cream, silken tofu, or 1/2 cup of heavy cream (if dairy works for you). Each option achieves creaminess, though the taste will differ a little.
- → How many days does this soup stay fresh?
Store it in the fridge in a sealed container for 3 to 4 days. In fact, giving it an extra day tends to enhance the flavors even more.
- → Can I freeze this soup for later?
Sure thing! It freezes great for up to three months. Let it cool fully before moving it to freezer-safe containers. Leave some space for expansion, and thaw in the fridge overnight before warming it back up.
- → What herbs are good instead of thyme?
Try rosemary, Italian seasoning, sage, or herbes de Provence as substitutes. Fresh parsley or dill sprinkled on top can be a nice finishing touch too.