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–+ servings
Carrot Potato Soup

Creamy Carrot Potato Soup: Healthy Comfort in a Bowl

A delicious vegan carrot potato soup that combines the earthy sweetness of carrots with the heartiness of potatoes, perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 45 minutes
Soaking Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Vegan
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 4 medium Carrots Diced
  • 2 medium Potatoes Chopped (Yukon gold or russet preferred)
  • 1 cup Cashews Raw, soak for 10 minutes
  • 1 stalk Celery Diced
  • 1 medium Onion Chopped
  • 6 cups Vegetable broth Use water if needed, but broth is recommended
  • to taste Salt
  • to taste Pepper
For Serving
  • 4 slices Crusty bread Consider sourdough for a tangy contrast
  • to taste Fresh herbs Parsley or chives for garnish

Equipment

  • Large pot
  • Blender
  • Cutting Board
  • knife
  • Measuring Cups
  • Measuring Spoons

Method
 

Step-by-Step Instructions
  1. Sauté one chopped onion and one diced celery stalk in a large pot over medium heat until fragrant and translucent, about 5–7 minutes.
  2. Stir in four diced carrots and two chopped potatoes. Mix well and continue cooking for another 5 minutes.
  3. Pour in six cups of vegetable broth and bring to a gentle boil. Then reduce heat and simmer uncovered for about 30 minutes.
  4. Prepare the cashew cream by soaking one cup of cashews in boiling water for 10 minutes. Blend with an equal amount of fresh water until smooth.
  5. Blend the soup using an immersion blender until velvety, or transfer to a countertop blender in batches.
  6. Stir in the prepared cashew cream and season generously with salt and pepper. Heat through for another 5 minutes.
  7. Ladle soup into bowls and garnish with fresh herbs. Serve with crusty bread.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 40gProtein: 8gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 1gSodium: 500mgPotassium: 800mgFiber: 6gSugar: 5gVitamin A: 18000IUVitamin C: 30mgCalcium: 40mgIron: 2mg

Notes

For a chunkier soup, reserve some cooked carrots and potatoes before blending and stir them back in after blending. Can add spices like cumin or curry powder for extra flavor.

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