Description

This creamy vegan carrot potato soup is hearty, comforting, and loaded with wholesome veggies. With a velvety texture from homemade cashew cream and a hint of lemon for brightness, it’s the ultimate cozy meal — simple, nutritious, and completely dairy-free.

Ingredients

2 tablespoons olive oil (or vegan butter)

1 medium yellow onion, diced

3 large carrots, peeled and chopped

3 celery stalks, chopped

3 cloves garlic, minced

½ teaspoon dried thyme

2 medium russet potatoes (about 12 oz), peeled and cubed

4 cups vegetable broth

1 bay leaf

½ cup raw cashews, soaked for 4 hours (see note for quick soak)

½ cup water (for blending cashews)

1 teaspoon lemon juice

Salt and black pepper, to taste

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Instructions

Sauté the vegetables
In a large soup pot or Dutch oven, heat olive oil over medium heat. Add the onion, carrots, and celery. Cook for 5–6 minutes, stirring occasionally, until the veggies soften.
Add aromatics and potatoes
Stir in garlic and dried thyme. Cook for another minute until fragrant. Add potatoes, broth, and the bay leaf. Bring to a boil, then reduce heat and simmer uncovered for about 20 minutes, or until the vegetables are tender.
Make the cashew cream
While the soup simmers, blend the soaked cashews with ½ cup water until completely smooth and creamy.
Blend part of the soup
Remove the bay leaf. Transfer about 1 cup of hot soup to a blender, add the lemon juice and cashew cream, and blend until silky.
Combine and season
Pour the blended mixture back into the pot. Stir to combine. Adjust seasoning with salt and pepper to taste.
Serve and enjoy
Ladle into bowls and serve warm. Garnish with chopped herbs or a drizzle of olive oil if desired.

Notes

Cashew-Free Option: Replace cashew cream with ¾ cup full-fat coconut milk or ½ cup heavy cream (if not vegan).
Texture Tip: For a chunkier soup, blend only half of it and leave some vegetables whole.
Add-Ins: Stir in spinach, kale, or roasted corn for more color and texture.
Storage: Keep leftovers refrigerated in an airtight container for up to 4 days, or freeze for up to 3 months.
Reheating: Warm gently on the stovetop or in the microwave, adding a splash of broth or water if the soup thickens.