Description
A comforting and creamy carrot potato soup that is perfect for cozy meals, especially during autumn.
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 chunks
- 4 cups vegetable broth
- 1 bay leaf
- 1/2 cup cashews, soaked for 4 hours
- 1 teaspoon lemon juice
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion and sauté until translucent.
- Stir in chopped carrots, celery, and minced garlic; cook for a few minutes.
- Add dried thyme, russet potatoes, vegetable broth, and bay leaf; bring to a boil.
- Reduce heat and simmer until vegetables are tender, about 20 minutes.
- Remove bay leaf and add soaked cashews and lemon juice.
- Blend the soup until smooth using an immersion blender or in batches in a regular blender.
- Season with salt and pepper to taste before serving.
Notes
- For a quick-soak method for cashews, boil them in water for 10 minutes.
- This soup can be stored in the refrigerator for up to 5 days.
- It can also be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American