Do I need to roast the chestnuts before adding them to the soup?

Yes, the recipe calls for 2 cups of shelled, roasted chestnuts, which are chopped into small pieces and added to the pot when the stock starts to boil.

Can I make this soup gluten-free?

Absolutely, the recipe specifically suggests using arrowroot starch as a gluten-free alternative to flour for thickening the soup with the coconut cream.

What is the purpose of adding apples to this savory soup?

The two medium apples, peeled and finely diced, contribute a subtle sweetness and depth of flavor that complements the earthy chestnuts and potatoes without making the soup taste overtly fruity.

How should I store leftover Creamy Roasted Chestnut and Potato Soup?

Store any leftover soup in an airtight container in the refrigerator for up to 3-4 days. It reheats well on the stovetop or in the microwave.

Can I use dried herbs instead of fresh rosemary and sage?

While fresh herbs provide the best flavor, you can substitute 1 teaspoon of dried rosemary and 1 teaspoon of dried sage for the fresh herbs, adding them with the vegetables in step one.

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Creamy Roasted Chestnut and Potato Soup
[Vegan, Gluten-Free]

TC By: Tori Cooper

Author Bio

Tori Cooper is the writer and baker behind the food blog Sincerely Tori, where she shares... Read More

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A bowl of creamy roasted chestnut and potato soup, garnished with fresh herbs and a swirl of coconut cream, served on a rustic table.

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Creamy Roasted Chestnut and Potato Soup [Vegan, Gluten-Free]

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Need some serious comfort food? This creamy, filling soup embodies all the flavors of the chilly season. Chestnuts simmered until soft and puréed with roasted potatoes, aromatics, and fresh savory herbs like rosemary and sage. A swirl of coconut cream makes it extra rich and cozy — perfect for fighting... Read More

Ingredients You Need for Creamy Roasted Chestnut and Potato Soup [Vegan, Gluten-Free]

2 tablespoons olive oil
6 garlic cloves, minced
1 medium onion, diced
2 medium apples, peeled and finely diced
4 stalks celery, finely chopped
1 pound (about 3 medium-sized) Red potatoes, washed and cut into cubes
1 tablespoon fresh rosemary, roughly chopped
1 tablespoon fresh sage leaves, roughly chopped
8 cups vegetable stock
2/3 cup coconut cream
2 tablespoons flour or arrowroot starch for gluten-free
2 cups shelled, roasted chestnuts
Sea salt and freshly ground black pepper, to taste

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How to Prepare Creamy Roasted Chestnut and Potato Soup [Vegan, Gluten-Free]

In a large, wide-topped pot or Dutch oven heat olive oil over medium-high heat. Add the garlic, onion, celery, apples, potatoes, rosemary, and sage.
Cook for 7-8 minutes, stirring very often, until the potatoes are just starting to soften. Pour in the stock, then cover the pot with lid and bring to a boil.
Chop the chestnuts into small pieces and add to the pot when it starts to boil. Remove lid, reduce heat to medium-low, and boil uncovered for about 20 minutes until the potatoes are very soft.
Whisk the cream and flour together in a small bowl or glass until smooth, then stir it into the soup.
Continue stirring continuously until the soup starts to thicken. Season to taste with salt and pepper then remove from heat and allow it to cool off just a little bit before serving.