Made with garlic, onion, carrots, cashews, homemade broth, and local fingerling potatoes, this carrot and fingerling potato soup hits the spot.
It’s starting to get so chilly in Seattle that by dinnertime, all I want is warm comfort food…or soup. Made with garlic, onion, carrots, cashews, homemade broth, and local fingerling potatoes I picked up at the farmers market. You guys, this soup hits the spot.
Benefits of Fingerling Potatoes
I’ve always been drawn to fingerling potatoes. They resemble a mini sweet potato in shape and have thin, delicate skin. Since the skin is so thin, there’s no need to peel them before cooking. I love the vibrant color they add to dishes — the flesh is usually yellow, white, or purple. You can use them to make potato salads, gratins, or….this delicious soup! As for health benefits, fingerling potatoes are cholesterol free, sodium free, and provide a great source of Vitamin C (something we all need more of as we head into the cooler months ahead).
And Those Multi-Colored Carrots..
I combined the fingerling potatoes with these beautiful multi-colored carrots I picked up at Trader Joe’s. It’s these carrots that gave this soup a beautiful Fall orange hue. Carrots are one of my favorite staples to a healthy lifestyle. Carrots are known for their beta-carotene and fiber content. They are a good source of antioxidants vitamin A, vitamin C, vitamin K, folate, iron, potassium, copper, and manganese. And because carrots are naturally sweet, they add a delicious subtle flavor of sweetness to everything they mingle with. In this case, the sweetness from the carrots combined with the comfort of the potatoes makes this soup a winner.
So go ahead, try out this recipe and let me know what you think. I love seeing your photos tagged #realandvibrant on Instagram
Carrot + Fingerling Potato Soup
- 1 pound fingerling potatoes cubed
- 5 carrots roughly sliced into 1" pieces.
- 1/2 cup cashews soaked for 1-2 hours
- 1 white onion chopped
- 4 cloves of garlic peeled
- 4 cups veggie broth or water
- salt and pepper to taste
- In a medium soup pot, add fingerling potatoes, carrots, onions, and garlic. Fill the pot with 4 cups of veggie broth (or water). Make sure the veggies are completely submerged in water (if not, add some more liquid). Turn on heat to medium high.
- Bring pot of veggies to a boil, reduce heat to a simmer and cover. Let the vegetables cook for 30-35 minutes until they are fully cooked. You can easily test this by sticking a knife through the potatoes.
- Once the veggies are cooked, turn off heat and transfer the ingredients to a blender.
- Add the cashews. Blend until smooth and creamy. Depending on your blender, you may need to do this in two batches.
- Transfer the creamy broth back into the soup pot. Turn on the heat to medium low to let it cook for 5 more minutes.
- Season with salt and pepper. I usually add a teaspoon of salt and 1/2 teaspoon of black pepper.
- Ladle the soup into bowls and serve. Enjoy!
This post was originally published: Oct 27, 2016. It was updated on September 27, 2017.