Creamy Potato Carrot Celery Soup

A comforting, creamy soup made vegan with cashew cream.

Ingredients

Soup

  • 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
  • Salt and pepper to taste

Cashew Cream

  • 1/2 cup cashews, soaked for 4 hours
  • 1/2 cup water
  • 1 teaspoon lemon juice

Instructions

  1. In a large dutch oven or pot, add (2 tablespoons) olive oil, (1) diced onion, (3) chopped carrots, and (3) chopped celery ribs. Cook over medium heat for 6 minutes, stirring occasionally.

  2. Add (3 cloves) minced garlic, (1/2 teaspoon) dried thyme, and (2) cubed potatoes. Continue to cook for 2 minutes.

  3. Add (4 cups) vegetable broth and (1) bay leaf. Bring to a boil.

  4. Reduce the heat to low and simmer for 20 minutes or until the vegetables are tender.

  5. While the soup is simmering, prepare the cashew cream: Blend (1/2 cup) soaked cashews with (1/2 cup) water until completely smooth.

  6. Once the vegetables in the soup have softened, add one cup of soup to the blender with the cashew cream. Add (1 teaspoon) lemon juice and blend until smooth.

  7. Stir the cashew and soup mixture back into the pot. Season with salt and pepper to taste.

Notes

  • Quick-soak method for cashews: Pour boiling water over cashews and soak for 30 minutes
  • Remove bay leaf before serving