Description
A creamy, dairy-free soup featuring carrots and a cheesy flavor from nutritional yeast.
Ingredients
Scale
- 4 cups carrots, chopped
- 1 large onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1/2 cup raw cashews, soaked for 30 minutes
- 1/4 cup nutritional yeast
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and cook until soft, about 5 minutes.
- Add garlic and cook for 1 minute more until fragrant.
- Add chopped carrots and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer until carrots are very tender, about 15-20 minutes.
- Drain the soaked cashews.
- Carefully transfer the soup mixture (solids and liquid) to a high-speed blender.
- Add the drained cashews, nutritional yeast, lemon juice, salt, and pepper to the blender.
- Blend until completely smooth and creamy. Add a little water if the soup is too thick.
- Return the soup to the pot and heat gently if needed before serving.
Notes
- Soaking cashews makes them blend smoother for a creamier texture.
- Adjust salt and pepper to your taste preference.
- Garnish with fresh parsley or chives if desired.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 10
- Sodium: 650
- Fat: 12
- Saturated Fat: 2
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 38
- Fiber: 8
- Protein: 12
- Cholesterol: 0
Keywords: vegan, cheesy, carrot soup, dairy-free, cashew cream, healthy soup