Creamy and comforting carrot potato soup made with plant-based ingredients like cashews and veggies. Perfect for a cozy meal any night.

Scale

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, peeled and cut into chunks

4 cups vegetable broth

1 bay leaf

1/2 cup cashews, soaked

1 teaspoon lemon juice

Salt and pepper to taste

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1. Heat olive oil in a pot. Add onion, carrots, and celery; cook for 6 minutes.

2. Stir in garlic, thyme, and potatoes; cook 2 minutes.

3. Add broth and bay leaf. Bring to boil, then simmer 20 minutes.

4. Remove bay leaf.

5. Blend soaked cashews with 1/2 cup water until smooth.

6. Blend 1 cup of soup with lemon juice, then add to pot.

7. Stir cashew mixture into soup. Season with salt and pepper.

8. Serve warm with optional garnishes.

For quick-soak cashews: cover in boiling water for 15 minutes.

Freeze leftovers in airtight containers for up to 3 months.