Name: Cashew Carrot Ginger Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: International
Ingredients: 1 lb carrots, peeled and sliced; 3/4 cup raw cashews; 1 medium onion, chopped; 3 cloves garlic, minced; 1 tbsp fresh ginger, grated; 2 tbsp olive oil; 4 cups vegetable broth; 1 tsp salt (or to taste); 1/2 tsp black pepper; 1/2 tsp ground cumin or turmeric (optional)

I love cashew carrot ginger soup because it’s creamy, warming, and naturally comforting without feeling heavy. I enjoy how the sweetness of carrots, the richness of cashews, and the gentle heat of ginger come together into a smooth, nourishing soup that feels both cozy and fresh.

Why You’ll Love This Recipe

I like this recipe because it’s wholesome, flavorful, and surprisingly satisfying. I enjoy that it gets its creaminess from cashews instead of dairy, and I appreciate how the ginger adds warmth without overpowering the soup. I also love that it works well for meal prep and tastes even better the next day.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

carrots
raw cashews
onion
garlic
fresh ginger
olive oil
vegetable broth
salt
black pepper
optional ground cumin or turmeric

Directions

I start by soaking the cashews in hot water for about 20 minutes to soften them. While they soak, I heat olive oil in a pot over medium heat. I add chopped onion and cook it until soft, then stir in garlic and grated ginger until fragrant.

I add sliced carrots to the pot and stir them with the aromatics. I pour in the vegetable broth, bring everything to a simmer, and cook until the carrots are very tender.

I drain the cashews and add them to the pot. I blend the soup until completely smooth and creamy. I return it to low heat, season with salt, black pepper, and optional spices, and let it warm through before serving.

Servings and Timing

I usually get about 4 servings from this recipe.
Prep time takes around 10 minutes, cooking time is about 30 minutes, and the total time comes to roughly 40 minutes.

Variations

I sometimes add coconut milk for extra richness. I like stirring in a little lemon juice or apple cider vinegar for brightness. When I want more spice, I add a pinch of red pepper flakes or extra fresh ginger.

Storage/Reheating

I store leftover soup in an airtight container in the refrigerator for up to 4 days. When reheating, I warm it gently on the stovetop and add a splash of broth or water if it thickens too much.

FAQs

Can I make this soup nut-free?

I replace the cashews with coconut milk or cooked white beans for a similar creamy texture.

Do I need a high-speed blender?

I find a high-speed blender works best, but blending longer with a standard blender also gives a smooth result.

Can I use ground ginger instead of fresh?

I prefer fresh ginger for flavor, but I can use a small amount of ground ginger if needed.

Is this soup freezer-friendly?

I freeze it in airtight containers for up to 3 months and thaw it in the refrigerator before reheating.

What can I serve with this soup?

I like serving it with crusty bread, flatbread, or a simple salad.

Conclusion

I enjoy cashew carrot ginger soup because it’s creamy, nourishing, and full of gentle warmth. I love how simple ingredients turn into a smooth, comforting meal that feels both healthy and satisfying, making it a recipe I return to often.