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Cashew Carrot Ginger Soup

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A creamy and nourishing cashew carrot ginger soup made without dairy, combining sweet carrots, rich cashews, and warming ginger into a smooth, comforting bowl.

  • Author: Julia
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Category: Soup
  • Method: Stovetop and Blending
  • Cuisine: International
  • Diet: Vegan

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)

Instructions

  1. Soak cashews in hot water for 20 minutes to soften, then drain.
  2. Heat olive oil in a pot over medium heat.
  3. Add onion and cook until soft and translucent.
  4. Stir in garlic and ginger and cook until fragrant.
  5. Add carrots and stir to coat with the aromatics.
  6. Pour in vegetable broth and bring to a simmer.
  7. Cook until carrots are very tender, about 20–25 minutes.
  8. Add drained cashews to the pot.
  9. Blend the soup until completely smooth and creamy.
  10. Return to low heat, season with salt, pepper, and optional spices, and warm through before serving.

Notes

  • Coconut milk can be added for extra richness.
  • Add lemon juice or apple cider vinegar for brightness.
  • White beans can replace cashews for a nut-free version.
  • Soup thickens as it sits; thin with broth if needed.

Nutrition

Find it online: https://juliameals.com/cashew-carrot-ginger-soup/