Creamy Carrot Potato (Print Version)
# Ingredients:
01 -
1 medium yellow onion, finely chopped
02 -
2 tablespoons of olive oil
03 -
3 stalks of celery, diced
04 -
3 big carrots, peeled and cut into chunks
05 -
1/2 teaspoon of dried thyme leaves
06 -
3 garlic cloves, finely chopped
07 -
2 medium-sized russet potatoes (roughly 350g), peeled and cubed into 1.5cm pieces
08 -
1 liter of veggie broth
09 -
75g cashews, soaked for 4 hours or more
10 -
1 bay leaf
11 -
A pinch of salt and fresh-cracked black pepper
12 -
1 teaspoon of lemon juice
# Instructions:
01 -
Warm up olive oil in a large pot over medium heat. Toss in chopped onion, carrots, and celery. Stir every so often and let them cook for 6 minutes or until softened.
02 -
Mix in the minced garlic, thyme, and potato chunks next. Let them cook together for a couple of minutes so the garlic gets fragrant.
03 -
Pour in your veggie broth, drop in the bay leaf, and bring it all to a boil. Lower the heat to a gentle simmer and cook for around 20 minutes, or until all your veggies are super soft. Don’t forget to take out the bay leaf at the end.
04 -
While the soup is simmering, grab your blender and puree the soaked cashews with 120ml of water until it’s silky smooth.
05 -
Once the veggies are tender, scoop out a cup of the soup and blend it with the cashew cream and lemon juice. Pour that back into the pot, stir well, and season to taste with salt and black pepper.
# Notes:
01 -
If you're short on time, pour boiling water over cashews and let them sit for about 15 minutes instead of soaking for hours.