1-Step 1: Gather and Prep Your Ingredients First, wash, peel, and chop your vegetables to ensure even cooking. Dice the onion and mince the garlic, then chop the carrots and potatoes into uniform pieces. This mise en place step, as outlined in the recipe, sets you up for success in making carrot potato soup.

2-Step 2: Cook the Base Heat the olive oil in a large pot over medium heat and add the onion, carrots, and celery. Cook them for about 6 minutes, stirring occasionally, to bring out their flavors. Once they’re softened, add the garlic, thyme, and potatoes, cooking for another 2 minutes to build a solid foundation.

3-Step 3: Simmer and Blend Pour in the vegetable broth and add the bay leaf, then bring everything to a boil. Reduce the heat and simmer for 20 minutes until the veggies are tender. Remove the bay leaf, prepare the cashew cream by blending soaked cashews with water, and blend a cup of the hot soup with lemon juice for smoothness.

Stir the cashew cream and blended mixture back into the pot, seasoning with salt and pepper. This method, from the directions provided, ensures a creamy texture that’s ideal for carrot potato soup. For safety, let the soup cool slightly before blending to avoid splatters.