Created on September 21st, 2025 at 10:55 am
Cozy, dairy-free comfort in every spoonful
This creamy carrot potato soup is the ultimate comfort food makeover — rich, hearty, and completely dairy-free! Made with tender carrots, velvety russet potatoes, and a splash of cashew cream, this soup brings warm, cozy vibes to your table in under an hour. Whether you’re meal prepping for the week or craving a healthy one-pot dinner, this soup is a wholesome go-to you’ll turn to again and again. Perfect for fall, winter, or anytime you want something simple yet nourishing, this vegan carrot potato soup is pure feel-good flavor! 🍲🥕
🌟 Why You’ll Love This Recipe
This soup is a triple win: budget-friendly, veggie-packed, and 100% cozy. 🧡 It uses pantry staples like potatoes, carrots, and garlic, and swaps traditional cream with cashew cream for a lighter, dairy-free option. It’s perfect for batch cooking, easy to freeze, and kid-approved too! Whether you’re vegan or just looking for a way to sneak more veggies into your meals, this one-pot wonder is creamy, comforting, and incredibly easy to clean up.
⏱️ Time Breakdown
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Servings: 4
📝 Ingredients List
- 2 tablespoons olive oil (or butter)
- 1 medium yellow onion, diced
- 3 large carrots, peeled and chopped
- 3 celery ribs, chopped
- 3 garlic cloves, minced
- ½ teaspoon dried thyme
- 2 medium russet potatoes (about 12 oz), peeled and chopped into ½-inch chunks
- 4 cups vegetable broth
- 1 bay leaf (optional)
- ½ cup raw cashews, soaked (see below)
- 1 teaspoon lemon juice (or white wine vinegar)
- Salt and black pepper to taste
✨ Kitchen Tools You’ll Need
This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free:
- Large skillet or frying pan
- Sharp knife
- Cutting board
- Measuring cups & spoons
- Mixing bowls
- Wooden spoon or spatula
- Blender (for the cashew cream)
👩🍳 Step-by-Step Beginner-Friendly Instructions
- Sauté veggies: In a large pot, heat olive oil over medium. Add onion, carrots, and celery. Cook for 6 minutes, stirring occasionally. 🧅🥕
- Add flavor: Stir in garlic, thyme, and chopped potatoes. Cook for another 2 minutes until fragrant.
- Simmer it down: Pour in vegetable broth and toss in the bay leaf. Bring to a boil, then reduce heat and simmer for 20 minutes, or until veggies are tender.
- Prep the cream: While soup simmers, blend soaked cashews with ½ cup water until completely smooth.
- Make it creamy: Add 1 cup of hot soup into the blender with cashew cream and lemon juice. Blend until smooth. Let steam escape while blending! ⚠️
- Combine & season: Stir the creamy mixture back into the soup. Season with salt and pepper to taste. Serve warm with crusty bread! 🥖
💡 Pro Tips
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or microwave.
- Make Ahead: Cashew cream can be made up to 3 days in advance and stored in the fridge.
- Serving Ideas: Serve with sourdough bread, roasted veggies, or a crisp green salad.
- Substitutions: Use coconut milk instead of cashew cream for a nut-free option.
📊 Nutrition Table
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 1 plate | 420 | 8g | 35g | 22g | 4g | 6g |
Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
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