Carrot + Fingerling Potato Soup

Made with garlic, onion, carrots, cashews, homemade broth, and local fingerling potatoes, this soup hits the spot.

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 2 servings


  • 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


  1. 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.
  2. 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.
  3. Once the veggies are cooked, turn off heat and transfer the ingredients to a blender.
  4. Add the cashews. Blend until smooth and creamy. Depending on your blender, you may need to do this in two batches.
  5. Transfer the creamy broth back into the soup pot. Turn on the heat to medium low to let it cook for 5 more minutes.
  6. Season with salt and pepper. I usually add a teaspoon of salt and 1/2 teaspoon of black pepper.
  7. Ladle the soup into bowls and serve. Enjoy!