I’m a big fan of underdogs. The autumn soup hall-of-fame is a pantheon of classics that are enjoyed by the bowl by millions of Americans each year. We’re talking broccoli cheddar, clam chowders, potato leek, chicken noodle. But one soup, a real crowd pleaser, has been sitting atop its throne for decades too long: Tomato soup.
Yes, I acknowledge that dunking crusty bread into the slightly acidic yet oh-so creamy concoction is a uniquely pleasurable experience. Of course, that’s why we all love it. But I’ve been trying to create some contenders to take the crown off the tomato’s head. That’s why I made our favorite charred red pepper soup, and its why I created this creamy carrot and potato soup. And folks, we might just have an underdog with enough crowd pleasing elements to knock tomato soup back down to earth.
Carrot soup sounds weird—I know. But it brings a ton to the party. The carrot has a delicate sweetness and classic vegetable flavor that, in my opinion, already brings more nuance to the table than your basic tomato soup. We add some ginger to temper the sweeter notes and brighten the flavor of the dish. Potatoes are the glue that gives it an amazing texture, and coupled with some cashew milk, we’ve got the creaminess that we all crave, without the lactose tummy-ache that many of us feel the next day.
1 yellow onion, chopped
4.5 cup of carrots, chopped
1 potato, peeled + chopped
32 oz veggie broth
1 teaspoon ground ginger
1 teaspoon dried rosemary, crushed
2 cups cashew milk
2 tablespoons extra virgin olive oil
salt + pepper to taste
1) In a large stock pot add the extra virgin olive oil and onion. Cook until translucent.
2) Add carrots, potato, veg broth, and ginger. Cover and cook over medium heat for 30 minutes.
3) With an immersion blender (or pour into a high speed blender), blend until smooth.
4) Add the cashew milk, rosemary, salt, and pepper. Cook over low heat until heated through.