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To make a great cashew carrot ginger soup, you need simple, fresh ingredients. The main items are raw cashews, carrots, onion, fresh ginger, garlic, and vegetable broth. You also need coconut oil, cumin, turmeric, and salt and pepper. For a touch of sweetness, add maple syrup. Fresh cilantro makes a nice garnish.

Cashew Carrot Ginger Soup

Discover the deliciousness of Cashew Carrot Ginger Soup, a flavorful and healthy delight that’s both creamy and comforting. This easy-to-follow recipe combines the richness of cashews, the sweetness of carrots, and the warmth of ginger for a nutritious meal perfect for any occasion. Get inspired to whip up this wholesome soup today and explore delightful variations to make it your own. Click through for the full recipe and enjoy cooking!
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Ingredients
  

1 cup raw cashews (soaked for at least 2 hours)

4 large carrots, chopped

1 medium onion, diced

2 tablespoons fresh ginger, minced

3 cloves garlic, minced

4 cups vegetable broth

1 tablespoon coconut oil

1 teaspoon ground cumin

1 teaspoon turmeric powder

Salt and pepper to taste

1 tablespoon maple syrup (optional, for sweetness)

Fresh cilantro for garnish

Instructions
 

In a large pot, heat the coconut oil over medium heat. Add the diced onion and sauté for 5 minutes until translucent.

    Stir in the minced ginger and garlic. Cook for an additional 2 minutes or until fragrant.

      Add the chopped carrots, cumin, turmeric, and a pinch of salt and pepper. Sauté for 3-4 minutes to slightly soften the carrots.

        Pour in the vegetable broth and bring the mixture to a boil. Reduce heat and let it simmer for 20 minutes, or until the carrots are tender.

          Drain the soaked cashews and add them to the pot along with the optional maple syrup. Use an immersion blender to puree the soup until smooth. Alternatively, transfer the mixture to a blender in batches for blending.

            Taste and adjust seasoning, adding more salt, pepper, or maple syrup as desired.

              Serve the soup hot, garnished with fresh cilantro.

                Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4