Ingredients
Soup Ingredients
- 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 (or quick-soaked)
- 1/2 cup water (for blending cashews)
- 1 teaspoon lemon juice
Instructions
- Sauté the Vegetables: In a large Dutch oven or pot, heat the olive oil over medium heat. Add the diced onion, chopped carrots, and celery. Cook for about 6 minutes, stirring occasionally, until the vegetables begin to soften.
- Add Aromatics and Potatoes: Stir in the minced garlic and dried thyme, then add the peeled and chopped potatoes. Continue cooking for 2 more minutes to allow the flavors to meld.
- Add Broth and Simmer: Pour in the vegetable broth and add the bay leaf. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20 minutes, or until all the vegetables are tender. Remove and discard the bay leaf.
- Prepare Cashew Cream: While the soup simmers, blend 1/2 cup of soaked cashews with 1/2 cup water until completely smooth. (For quick-soaking, boil water, pour over cashews, cover for 10 minutes, then drain before blending.)
- Blend Soup and Combine: Once the vegetables are tender, ladle about 1 cup of soup into a blender. Add lemon juice and blend until smooth. Return the blended soup and the cashew cream to the pot and stir well to combine.
- Season and Serve: Taste and season the soup with salt and pepper as desired. Heat through briefly, then serve warm for a creamy and satisfying meal.
Notes
- To quick-soak cashews, boil 1 cup water, pour over cashews, cover for 10 minutes, then drain and blend with 1/2 cup water until smooth.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stove.
- For a thinner consistency, add additional vegetable broth or water when blending.
- Optional toppings include fresh herbs like parsley or a drizzle of olive oil for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 28 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
