Creamy Vegan Carrot & Potato Soup Recipe: A Cozy Comfort Food Classic

There’s something timeless about a bowl of creamy potato soup, but adding a burst of vibrant vegetables takes this classic comfort food to the next level. This creamy vegan carrot & potato soup blends hearty potatoes with sweet carrots and aromatic celery, all enveloped in a rich, dairy-free cashew cream.

The result? A nourishing, veggie-packed meal that’s perfect for a cozy dinner or a make-ahead lunch.

How to Make Creamy Vegan Carrot & Potato Soup

• Yield: 4 servings
• Prep Time: 15 minutes
• Cook Time: 30 minutes

Ingredients

• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 3 large carrots, peeled & chopped
• 3 celery ribs, chopped
• 3 garlic cloves, minced
• 1/2 tsp dried thyme
• 2 medium russet potatoes (about 12 oz), peeled & cut into 1/2-inch chunks
• 4 cups vegetable broth
• 1 bay leaf
• 1/2 cup cashews, soaked for 4 hours (quick-soak method included below)
• 1 tsp lemon juice
• Salt & pepper to taste

Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery, cooking for 6 minutes while stirring occasionally.
2. Stir in garlic, thyme, and potatoes, cooking for an additional 2 minutes to release the aroma.
3. Add vegetable broth and bay leaf, then bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 20 minutes or until the vegetables are tender.
4. While the soup simmers, prepare the cashew cream. Blend soaked cashews with 1/2 cup of water until completely smooth.
5. Once the vegetables are softened, transfer 1 cup of soup to the blender. Add lemon juice and blend until smooth.
6. Stir the blended soup and cashew cream back into the pot. Mix well and season with salt and pepper to taste. Remove the bay leaf before serving.

Tips for Perfect Cashew Cream

No time for a lengthy soak? Use the quick-soak method! Simply bring 1 cup of water to a boil, pour it over the cashews, and let them sit for 10 minutes. Drain and blend with 1/2 cup of fresh water for the same creamy texture.

Why This Soup is a Must-Try

This vegan carrot & potato soup isn’t just creamy and satisfying; it’s incredibly versatile. Need to make it nut-free? Swap cashew cream for coconut cream or omit it altogether for a lighter version. Want to add a bit more protein? Toss in some cooked chickpeas or lentils. The possibilities are endless, making this recipe perfect for any dietary need.

Make-Ahead & Storage Tips

This soup stores beautifully! Keep leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months. Reheat gently on the stove, adding a splash of broth or water if needed to maintain the creamy consistency.

By combining the rich heartiness of potatoes with the natural sweetness of carrots and the luxurious texture of cashew cream, this soup proves that comfort food can also be incredibly healthy.

So grab your ladle and dive into a bowl of this creamy carrot & potato soup—it’s a vegan recipe you’ll want to make again and again!