Description
A creamy, comforting vegan potato soup with rich flavor and velvety texture, made without dairy but full of satisfying depth.
Ingredients
Scale
- 2 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 3 medium carrots, chopped
- 3 celery stalks, chopped
- 4 cups peeled and diced potatoes (Yukon Gold or Russet)
- 4 cups vegetable broth
- 1 cup unsweetened almond milk or other plant milk
- 1/2 tsp dried thyme
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- 2 tbsp nutritional yeast (optional for a cheesy flavor)
- Chopped green onions or parsley for garnish (optional)
Instructions
- Heat olive oil in large pot over medium heat. Sauté onion, garlic, carrots and celery 5-7 minutes until softened.
- Add potatoes, vegetable broth, thyme and smoked paprika. Bring to boil, then reduce heat and simmer 15 minutes until potatoes are tender.
- Meanwhile, blend soaked cashews with 1 cup water until completely smooth (2-3 minutes).
- When potatoes are cooked, stir in cashew cream, nutritional yeast and turmeric. Simmer 5 more minutes.
- Using immersion blender, partially puree soup (leave some chunks). Alternatively, remove 2 cups soup, blend smooth, and return to pot.
- Season with salt and pepper. Garnish with fresh herbs before serving.
Notes
- For nut-free version: substitute 1 can coconut milk for cashews
- Make ahead tip: Soup thickens when chilled – thin with broth when reheating
- Top with vegan bacon bits, roasted chickpeas or croutons for crunch
- Freezes well for up to 3 months
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 280
- Sugar: 5g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg