Creamy Roasted Potato & Carrot Soup

bowl of potatoe carrot soup

I love soup for chilly fall and winter meals. As a newer plant based eater, I am always coming up with combinations I think will make a good soup. This is one of my favorites! This recipe can be made Vegan or Vegetarian and serves 4

Let’s Get Cooking!

Ingredients:

  • 1 lb organic, Russet or yellow potatoes
  • 1 lb organic carrots
  • 1 large yellow onion
  • 2 tbls fresh Rosemary (you can use 2 tsp dried, but it won’t quite taste the same)
  • 1 1/2 cups cashew cream (make ahead) or heavy cream. Reserve 2 tbls for top.
  • 4 cups broth
  • 4 tsp olive oil
  • 1 1/2 tsp kosher salt
  • pepper to taste
  • 1/4 tsp Cheyenne pepper (optional)

Equipment needed: Instapot, Emerson blender or stand blender.

Preparation: If you are making Cashew Cream, you can make it ahead using your favorite recipe or use this recipe minus the lemon juice. Preheat oven to °425. Wash and peel the potatoes and carrots. Next dice them into large 1′ chunks. Cut onion into large 2′ pieces (keep pieces intact) and set aside. In a large bowl add potatoes and carrots only. Drizzle olive oil onto them and mix to thoroughly coat each piece. On a lined baking sheet spread out the potatoes and carrots. After they are spread out, evenly space onions within (the goal is to not break up the onions too much) Bake at °425 for 15 minutes. Turn and bake another 15 minutes. When done they should be caramelized and sweet.

Place roasted veggies in an Instapot. Add the salt, Pepper and Rosemary. Cover with stock and using the pressure cooking setting on high, cook for 15 minutes. Once the steam has naturally dispersed open the lid. I use an Emerson blender here and blend it until smooth. But if you don’t have one use a stand blender. Carefully place the mixture into the blender, it will be hot. Blend until smooth. Next add the cashew cream or heavy cream and blend until smooth and creamy. If it still seems a little thick, add some hot water or more cream. Serve it in a large bowl topped with a drizzle of cream and some warm crusty Rosemary bread. Recipe here.

A beautiful presentation is half of the joy of eating, the other half, It sure better taste great! And this soup does not disappoint. Enjoy this soup and thanks for stopping by. Let’s Get Cooking!

Cheers, Kristy

©Copyright2020 Cooking with Kristy All Rights Reserved

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