Description
Warm comfort flows through this hearty carrot potato soup, blending rustic vegetables with creamy richness. Mediterranean herbs and smooth pureed textures invite you to savor each spoonful of nourishing, soul-satisfying goodness.
Ingredients
Scale
Main Vegetables:
- 3 large carrots, peeled and chopped
- 2 medium russet potatoes, peeled and cut into chunks
- 1 medium yellow onion, diced
- 3 celery ribs, chopped
- 3 garlic cloves, minced
Liquids and Seasonings:
- 4 cups (960 milliliters) vegetable broth
- 2 tablespoons (30 milliliters) olive oil
- 1 teaspoon (5 milliliters) lemon juice
Herbs and Nuts:
- 1/2 teaspoon (2.5 grams) dried thyme
- 1/2 cup (60 grams) cashews, soaked
- 1 bay leaf
- Salt
- Pepper
Instructions
- Warm olive oil in a large cooking pot at medium temperature, preparing the base for a vibrant vegetable soup.
- Introduce chopped onions, carrots, and celery into the heated oil, gently sautéing until vegetables become translucent and tender, approximately 5-7 minutes.
- Incorporate minced garlic, fragrant thyme, and diced potatoes, stirring continuously to distribute flavors and prevent sticking for about 2 minutes.
- Pour vegetable broth into the pot, add the bay leaf, and elevate heat to create a rolling boil before reducing to a gentle simmer for 20 minutes, allowing vegetables to soften completely.
- Extract the bay leaf from the simmered mixture and transfer the soup to a blender, combining with pre-soaked cashews to create a luxuriously smooth and creamy texture.
- Enhance the soup’s brightness by stirring in fresh lemon juice, then meticulously season with salt and pepper to balance the flavors, tasting and adjusting as needed.
- Ladle the velvety soup into warm bowls, serving immediately to preserve its optimal temperature and rich, comforting essence.
Notes
- Experiment with different herbs like rosemary or dill to add unique flavor profiles to the soup.
- Swap cashews with silken tofu for a nut-free version that maintains creamy texture.
- Roast vegetables beforehand to intensify their natural sweetness and add depth to the soup.
- For a protein boost, stir in cooked white beans or shredded chicken before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 190 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8.5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 0 mg