Creamy Potato Carrot Soup Recipe – Cashew & Turmeric Blend

Last Updated on 2 months by Neha Deshmukh

Creamy Potato Carrot Soup Recipe – Cashew & Turmeric Blend

Hey everyone! I’m so excited to share this recipe with you. It’s a creamy, comforting potato and carrot soup that’s packed with flavour and goodness. Honestly, this soup is a lifesaver on busy weeknights, and it’s become a real favourite in my family. It’s vibrant, warming, and surprisingly easy to make!

Why You’ll Love This Recipe

This soup is seriously a winner. It’s incredibly creamy without any dairy, thanks to the magic of cashews. Plus, it’s loaded with healthy veggies and warming spices like turmeric and smoked paprika. It’s perfect for a cozy night in, a light lunch, or even as a starter for a special occasion. And did I mention it’s ready in under 30 minutes?

Ingredients

Here’s what you’ll need to whip up this delicious soup:

• 1 large russet potato (about 200g)
• 1 large sweet potato (about 200g)
• 2 large carrots (about 150g)
• ¼ cup cashews (about 30g)
• 1 cup water (240ml)
• ½ cup nutritional yeast (about 60g)
• ¾ teaspoon smoked paprika (about 4ml)
• 1 teaspoon garlic powder (about 5ml)
• 1.25 teaspoon salt (about 6g)
• ¼ teaspoon turmeric powder (about 1ml)
• 1 tablespoon white vinegar (about 15ml)
• 1.5 tablespoons lemon juice (about 22ml)
• ¼ cup water or almond milk (about 60ml) – for adjusting consistency

Ingredient Notes

Let’s talk ingredients! A few little tips can really elevate this soup:

• Cashews: Don’t skimp on the cashews! They’re the secret to that incredible creaminess. Raw, unsalted cashews work best. Soaking them in hot water for 10-15 minutes beforehand will help them blend even smoother, but it’s not essential.
• Turmeric: This spice isn’t just for colour! Turmeric is a powerhouse of health benefits and adds a lovely warmth to the soup. It’s a staple in Indian cooking for a reason.
• Smoked Paprika: A little smoked paprika goes a long way. It adds a subtle smoky flavour that really complements the sweetness of the carrots and potatoes.
• Nutritional Yeast: If you’re not familiar with nutritional yeast, it’s a deactivated yeast that has a cheesy, nutty flavour. It’s a vegan staple and a fantastic way to add umami and richness to dishes. Don’t worry if you’re unsure – I’ve covered substitutions in the FAQs!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, add the cubed potatoes, sweet potatoes, carrots, cashews, and 1 cup of water to your Instant Pot.
2. Secure the lid and cook on high pressure for 5 minutes. Then, let the pressure release naturally for 5 minutes, followed by a quick release.
3. Carefully allow the vegetables to cool slightly before transferring everything to a blender. Be careful – it will be hot!
4. Now, add the nutritional yeast, smoked paprika, garlic powder, salt, turmeric powder, white vinegar, lemon juice, and ¼ cup of water or almond milk to the blender.
5. Blend everything until it’s beautifully smooth and creamy. If the soup is too thick, add a little more liquid until you reach your desired consistency.
6. Give it a taste and adjust the seasoning if needed. Serve immediately and enjoy!

Expert Tips

• For an even smoother soup, strain it through a fine-mesh sieve after blending.
• Don’t overcook the vegetables in the Instant Pot, or they might become mushy. 5 minutes is usually perfect!
• If you don’t have an Instant Pot, you can boil the vegetables in a large pot until tender.

Variations

This recipe is super versatile! Here are a few ideas to spice things up:

• Vegan Adaptation: Good news – this recipe is already vegan!
• Gluten-Free: Naturally gluten-free, so everyone can enjoy.
• Spice Level Adjustment: If you like a little heat, add a pinch of chili powder or cayenne pepper to the blender. My friend loves adding a dash of Kashmiri chili powder for a beautiful colour and mild spice.
• Festival Adaptation: This soup is fantastic for Navratri or other fasting periods! Just ensure you’re using permitted ingredients according to your fasting rules. You might skip the cashews if they aren’t allowed during your fast.

Serving Suggestions

This soup is delicious on its own, but here are a few ideas for serving:

• A swirl of coconut cream or a dollop of vegan yogurt.
• A sprinkle of fresh herbs like coriander or parsley.
• A side of crusty bread for dipping.
• A colourful salad for a complete meal.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 2 months. Just thaw it overnight in the refrigerator before reheating.

FAQs

Let’s answer some common questions:

1. Can I make this soup ahead of time?

Absolutely! You can make the soup a day or two in advance and store it in the refrigerator. The flavours will actually develop even more over time.

2. What is nutritional yeast and can I substitute it?

Nutritional yeast is a deactivated yeast with a cheesy flavour. If you don’t have it, you can try substituting with 2 tablespoons of cashew cream or a tablespoon of tahini, but the flavour will be slightly different.

3. Can I use a regular blender instead of an immersion blender?

Yes, definitely! A regular blender works just as well. Just be extra careful when blending hot liquids – vent the lid to prevent pressure buildup.

4. How can I adjust the thickness of the soup?

If the soup is too thick, add more water or almond milk, a tablespoon at a time, until you reach your desired consistency. If it’s too thin, you can add a tablespoon of cashew cream or a small cooked potato.

5. What kind of cashews work best for this recipe?

Raw, unsalted cashews are the best choice. Soaking them in hot water for 10-15 minutes will help them blend even smoother.

6. Can I roast the vegetables before blending for a deeper flavour?

Yes, you can! Roasting the vegetables will definitely add a deeper, more complex flavour to the soup. Roast them at 200°C (400°F) for about 20-25 minutes before adding them to the Instant Pot or blender.