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Dairy Free Creamy Potato Vegetable Soup

One bite of this Dairy Free Creamy Potato Vegetable Soup and you won’t want the dairy version ever again!
Servings: 6 servings

Ingredients

Cashew Cream:

  • 1 cup raw cashews
  • 3 cups water
  • 2/3 cup water
  • 2 tablespoons nutritional yeast

Soup:

  • 4 medium carrots coarsely chopped
  • ½ cup chopped onion
  • 1 tablespoon olive oil
  • 3 cloves garlic minced
  • 2 1/3 cups low-sodium vegetable or chicken broth
  • 2 cups 1-inch pieces peeled Yukon gold potatoes about 14 ounces
  • 2 cups small fresh broccoli florets
  • ½ medium red sweet pepper coarsely chopped
  • 2 1/3 cups unsweetened coconut milk not canned*
  • ½ to 1 teaspoon coarse salt
  • 8 ounces uncured bacon chopped and cooked until browned and crisp (optional)
  • Chopped fresh Italian flat-leaf parsley
  • Freshly ground black pepper

Instructions

  • For Cashew Cream, in a large bowl combine cashews and 3 cups water. Cover; let stand overnight (or, use 3 cups of hot water and let the cashews stand for 4 hours). Drain cashews; rinse with fresh water. Drain again. Transfer cashews to a blender. Add 2/3 cup water and the nutritional yeast. Cover; blend until very smooth, scraping sides of blender as needed. Set cashew cream aside.
  • In a 4- top 6-quart pot cook carrots and onion in hot oil over medium-low heat for 8 to 10 minutes or until vegetables are softened and just starting to turn brown, stirring occasionally. Stir in garlic. Remove vegetables from pot; set aside. In the same pot bring broth and potatoes to boiling; reduce heat. Simmer, covered, for 8 minutes.
  • Add carrot mixture and broccoli to potato mixture in pot. Return to boiling; reduce heat. Simmer, covered, for 3 minutes. Add sweet pepper; simmer, covered, for 3 to 4 minutes or until vegetables are just tender. Stir in cashew cream and coconut milk. Heat over medium-low heat for 3 to 4 minutes or until soup is heated through. Stir in ½ teaspoon salt; taste and add additional salt as needed. Soup will thicken the longer it simmers at this point. It also thickens as it cools a bit in the serving bowls.
  • Ladle soup into serving bowls. If desired, top with bacon. Sprinkle with parsley and fresh pepper.

Notes

Tips: * Use unsweetened coconut milk (or your favorite non-dairy milk) that you find in the dairy case. Do not use canned coconut milk for this or it will add too much coconut flavor.