Simple and Creamy Potato Carrot Soup
This recipe was inspired by a soup my mom used to make when I was growing up in France. It rains a lot over there, so every time it was really gloomy and miserable out my mom would make this really creamy, out of this world potato carrot soup and we'd eat it with fresh baguettes we'd just bought from the Boulangerie. My sister and I were talking the other day about that soup and how much we wanted to eat it again so it inspired me to try and recreate our old childhood favorite. While this doesn't taste exactly like my mothers soup (I don't know if I'll ever know what she put in it) it is really ridiculously delicious, and brings me back to the rainy days and good memories of my childhood.
- 2 Bay leaves
- 1/2 cup raw Cashews
- 3 cups diced Potato (16 oz)
- Freshly ground Black pepper, to taste
- 4 Garlic cloves, pressed
- 2-1/2 cups diced Onion
- 2 tbsp Olive oil
- 1 tsp Thyme
- 6 cups Water
- 1-1/2 cups diced Carrots (8 oz)
- 2-1/2 tsp Sea Salt, or to taste
- Heat the olive oil in a large stock pot set over medium heat. Once hot, add onions and cook until they are soft and translucent, 3-5 minutes. Add garlic, thyme and salt, cook and stir for an additional minute.
- Add carrots, potatoes, water and bay leaves and bring to a boil over medium high heat. Lower the heat to medium low, cover the pan halfway and simmer for 20 minutes, until carrots are tender.
- Transfer mixture to a blender (you may have to do this in batches), add the cashews and blend until completely smooth. Serve hot.