# @iheartveggies on Instagram - **Type:** Image - **Original URL:** https://www.instagram.com/p/CxLVD4ZsVXN - **Gondola URL:** https://gondola.cc/posts/8599724-iheartveggies-instagram - **Thumbnail:** https://img.gondola.cc/tr:w-,h-,fo-auto/thumbnails/a911b08aed.jpg - **Posted:** 2023-09-14T15:19:28.000+00:00 - **Account Owner:** Liz Thomson | Food Blogger (@iheartveggies) — https://gondola.cc/iheartveggies ## Caption This carrot & potato soup is so rich and creamy but it's completely plant based! This is cozy comfort food that is surprisingly easy to make. It's a great way to add more vegetables to your bowl and I know you're going to love the flavor! . Here's the recipe: 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 chunks 4 cups vegetable broth 1 bay leaf 1/2 cup cashews, soaked for 4 hours (see note for quick-soak method) 1 teaspoon lemon juice Salt and pepper Instructions In a large dutch oven or pot, add the olive oil, onion, carrots, and celery and cook over medium, heat for 6 minutes, stirring occasionally. Add the garlic, thyme, and potatoes and continue to cook for 2 minutes. Add the vegetable broth and bay leaf and 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 of soaked cashews with 1/2 cup of water. Blend until completely smooth. Once the vegetables in the soup have softened, add one cup of soup to the blender and continue to blend until smooth. Stir the cashew and soup mixture back into the pot. . #souprecipes #soupseason #vegansoup #veganrecipes #vegandinner #eatyourveggies #iheartveggies ## Stats - **Views:** 0 - **Likes:** 10,177 - **Shares:** 0 - **Comments:** 114 ## Tags souprecipes, soupseason, iheartveggies, vegansoup, eatyourveggies, veganrecipes, vegandinner --- Copyright (c) Gondola