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

• 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.

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

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

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

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

• 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.

• 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