Can I freeze carrot potato soup?

Yes, this carrot potato soup freezes beautifully. Let it cool completely, then transfer to airtight, freezer-safe containers. It will keep for up to 3 months. Thaw in the refrigerator overnight before reheating on the stovetop or in the microwave.

How can I make this soup creamier without using cashews?

If you're avoiding cashews, you can substitute with full-fat coconut milk or unsweetened oat cream for a vegan alternative. If you're not vegan, heavy cream or evaporated milk work well to create that same silky texture in the carrot potato soup.

Is this carrot potato soup suitable for a gluten-free diet?

Absolutely. This recipe is naturally gluten-free, as it contains no wheat-based ingredients. Just be sure your vegetable broth is certified gluten-free, as some brands may contain hidden gluten or cross-contamination.

Can I make carrot potato soup in advance?

Yes! In fact, this soup tastes even better the next day after the flavors have had time to meld. Prepare the soup as directed, then let it cool and store in the refrigerator for up to 4 days. Reheat gently on the stovetop for best results.

Carrot Potato Soup – Best Vegan Comfort

Name: Carrot Potato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 tablespoons olive oil; 1 medium yellow onion, diced; 3 large carrots, peeled and chopped; 3 celery ribs, chopped; 3 garlic cloves, minced; 1/2 teaspoon dried thyme; 2 medium russet potatoes (about 12oz), peeled and cut into 1/2 inch chunks; 4 cups vegetable broth; 1 bay leaf; 1/2 cup cashews, soaked for 4 hours (see note for quick-soak method); 1 teaspoon lemon juice; Salt and pepper to taste

Description

This creamy vegan carrot potato soup is incredibly delicious and surprisingly simple to make. Enjoy this veggie-packed soup for a healthy twist on a classic comfort food recipe.

Ingredients

Scale

2 tablespoons olive oil
1 medium yellow onion, diced
3 large carrots, peeled and chopped
3 celery ribs, chopped
3 garlic cloves, minced
1/2 teaspoon dried thyme
2 medium russet potatoes (about 12oz), peeled and cut into 1/2 inch chunks
4 cups vegetable broth
1 bay leaf
1/2 cup cashews, soaked for 4 hours (see note for quick-soak method)
1 teaspoon lemon juice
Salt and pepper to taste

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Instructions

In a large Dutch oven or pot, add the olive oil, onion, carrots, and celery. Cook over medium heat for 6 minutes, stirring occasionally.
Add the garlic, thyme, and potatoes, and continue to cook for 2 minutes.
Add the vegetable broth and bay leaf. Bring to a boil.
Reduce the heat to low and simmer for 20 minutes or until the vegetables are tender. Remove the bay leaf.
While the soup is simmering, prepare the cashew cream by blending 1/2 cup of soaked cashews with 1/2 cup of water until completely smooth.
Once the vegetables in the soup have softened, add one cup of soup to the blender along with the cashew cream and lemon juice. Blend until smooth.
Stir the cashew mixture back into the pot. Season with salt and pepper to taste.

Notes

To quick-soak the cashews, bring one cup of water to a boil, then add the cashews. Cover and let sit for 10 minutes. Drain the cashews, then blend them with 1/2 cup of water until smooth.
If you don’t have a high-powered blender, it’s recommended to soak the cashews for at least 4-5 hours to ensure a smooth cream.
For a non-vegan option, substitute cashew cream with heavy cream or evaporated milk.
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or stovetop.
You can serve the soup with crusty bread, a green salad, or roasted vegetables.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 250
Sugar: 6g
Sodium: 450mg
Fat: 14g
Saturated Fat: 2g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 6g
Protein: 5g
Cholesterol: 0mg