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When winter days feel endless this Carrot Potato Soup becomes my kitchen therapy. I created this recipe during my transition to plant based cooking and honestly it's better than any dairy version I've ever made. The secret lies in cashew cream which makes it unbelievably silky. My family can't believe it's completely vegan.
What Makes This Soup Special
Every spoonful of this soup feels like a warm hug. The natural sweetness from carrots pairs perfectly with creamy potatoes creating pure comfort in a bowl. I love serving this to friends who think vegan food is boring they're always amazed by how rich and satisfying it is. Plus it's loaded with veggies which makes me feel good about second helpings.
What You'll Need from the Store
- Olive Oil: Just a splash for sautéing I use my favorite extra virgin.
- Onion: One medium yellow onion from my farmer's market.
- Carrots: A generous cup of chopped carrots the fresher the better.
- Celery: One cup diced including the leafy tops for extra flavor.
- Potatoes: Two large russets peeled and cubed they make it so creamy.
- Garlic: Three plump cloves minced fresh.
- Seasoning: Dried thyme and a bay leaf from my garden.
- Broth: Four cups vegetable I make mine from scratch when I can.
- Cashew Cream: Half cup it's easier than you think.
- Lemon Juice: Just a tablespoon brings everything alive.
- Salt and Pepper: Season as you go that's my golden rule.
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Let's Make Soup Together
- Get Those Veggies Going
- I start with a warm pot and a swirl of olive oil. In go my onions carrots and celery. The kitchen already smells amazing as they soften up.
- Building Flavors
- When everything's tender I toss in garlic thyme and that bay leaf from my herb garden. Then add potatoes and broth. This is when magic starts happening.
- The Creamy Part
- Here's my favorite trick take a cup of soup blend it with our cashew cream until silky smooth then stir it back in. It transforms the whole pot.
- Final Touches
- A squeeze of lemon brightens everything up. I always taste and adjust the seasoning until it's just perfect.
Making Your Cashew Cream
Let me share my foolproof method for cashew cream. I soak my cashews overnight but if you forget just use boiling water for 15 minutes. Blend them with fresh water until they're completely smooth. I make extra to drizzle on other dishes through the week.
Smart Blending Tips
After burning myself once I learned the hard way about blending hot soup. Now I always let it cool a bit first. I leave the little cap off my blender lid and cover it with a kitchen towel. That steam needs somewhere to go. Trust me on this one.
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Make It Your Own
Some days I toss in parsnips when they look good at the market. My daughter loves when I add a pinch of smoked paprika. Sometimes I use coconut milk instead of cashew cream when I'm craving those tropical vibes. This soup loves experimentation.
Keeping It Fresh
This soup actually gets better after a day in the fridge. It'll keep beautifully for about 4 days. When reheating I usually add a splash of broth to loosen it up. Just warm it slowly stirring now and then until it's perfect.
Perfect Pairings
Nothing beats dunking crusty sourdough into this soup. I usually serve it with a simple green salad on the side. When friends come over I'll make some garlic bread too. It's all about those cozy vibes.
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Comfort Food That Loves You Back
I love how this soup combines total comfort with real nutrition. It's packed with vitamins and fiber from all those vegetables. Sometimes I sprinkle hemp seeds on top for extra protein. Comfort food doesn't have to be heavy.
Getting Kids Excited
My little ones weren't sure about this soup at first. Now they love helping me make it. The secret was letting them add their own toppings. My son creates crouton mountains while my daughter sprinkles on nutritional yeast. Whatever works.
Those Sweet Sweet Carrots
The carrots in this soup do something magical. They add this natural sweetness that makes everything feel complete. Plus that gorgeous color makes me happy every time. I always grab the freshest carrots I can find they make such a difference.
Sunday Meal Prep Star
This has become my Sunday afternoon routine. I make a big batch portion it out and suddenly lunch is sorted for the week. Having this in the fridge makes busy days so much easier. Plus it tastes even better after the flavors have time to mingle.
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Getting the Perfect Thickness
Some like their soup thicker some thinner. I've learned to start thick because you can always thin it out. A splash of hot broth does the trick. If you want it thicker just let it simmer uncovered for a few extra minutes.
Keeping It Budget Friendly
One pot of this soup feeds my family for days without breaking the bank. I stock up on potatoes and carrots when they're on sale. Even organic ingredients stay reasonable because a little goes such a long way. It's comfort food that's good for your wallet too.
Frequently Asked Questions
- → How do I quick-soak cashews?
Pour boiling water over cashews and let sit 10 minutes. Drain, then blend with fresh water until smooth.
- → Can I make this nut-free?
You can substitute coconut cream or silken tofu for cashews to maintain creaminess while avoiding nuts.
- → How long does this keep?
Store in refrigerator up to 5 days. Reheat gently to maintain creamy texture.
- → Can I freeze this soup?
Yes, freeze for up to 3 months. Thaw overnight in refrigerator and reheat gently.
- → Why blend only part of the soup?
Blending just a portion creates a creamy base while maintaining chunks of vegetables for texture.
Conclusion
A nutritious and creamy vegan soup that transforms simple ingredients into a comforting meal. Featuring carrots and potatoes blended with cashew cream, this recipe offers a wholesome and delicious dining experience.