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Vegan Cashew Carrot Ginger Soup (Instant Pot + Stovetop)

a close up shot of vegan carrot ginger soup
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A deliciously creamy Vegan Carrot Cashew Ginger Soup quickly and easily made as a dump and start recipe for the Instant Pot or on the stovetop. Vegan, dairy-free, gluten-free, soy-free and refined sugar-free.

a close up shot of vegan carrot ginger soup

Carrots are plentiful this time of year and I was itching to create something where they are the star of the show. This soup is rather uplifting with its notes of ginger which add a nice flavor punch but do not result in a spicy soup. The cashews add a nice touch of protein and when combined with coconut milk—result in a super creamy soup. I certainly cannot stop at one bowl with this delightful soup, and I so hope you find you feel the same way too!

Cashew Carrot Ginger Soup

  • Super creamy
  • Very flavorful.
  • Quick and easy to make.
  • Satisfyingly filling
  • Gluten-free, dairy-free, vegan, soy-free, refined sugar-free.
a close up shot of cilantro and crushed cashews atop a bowl of carrot soup

How-to Make — Instant Pot + Stovetop

1
Combine all ingredients except for lemon juice and salt.
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2
Add coconut milk.
3
Add water (or broth).
4
Stir well.
5
Cook in Instant Pot on manual high pressure for 20 minutes, or simmer on the stove for 20 minutes.
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6
Blend until smooth and creamy.
7
Add lemon juice.
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8
Add salt.
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9
Stir well.
10
Serve and enjoy!
Check out my other content @moon.and.spoon.and.yum on Jumprope.
a flatlay style photo of a crock full of carrot ginger soup sprinkled with cashews and cilantro

Top Tips + Substitutions

  • Coconut Milk: If you are not dairy-free or vegan, feel free to swap out the coconut milk for heavy cream.
  • Cashews: I do not recommend replacing the cashews, but they can be omitted for a still-tasty soup.
  • Ginger: Fresh ginger root is key here, I do not recommend replacing it with dried ground ginger—it just will not result in the same freshness factor!
  • Carrots: If you do not have large carrots on hand, use 3 cups of baby carrots as a suitable substitution.
  • Blend it: This recipe does require the use of a blender, food processor or immersion blender. If your budget is tight, you can find rather affordable immersion blenders on Amazon.
  • Freeze it: You can prepare this soup, let it cool, then store in freezer safe bags or containers for up to 6 months. Simply thaw at room temperature and re-heat on the stove over medium heat until warmed throughout.
  • Store it: This soups keeps in air-tight containers in the refrigerator for up to 1 week. Simply reheat over medium heat on the stovetop or using the saute function on the Instant Pot until warmed throughout.
a blue crock full of soup topped with cilantro and cashews

More Vegan Soup Recipes

Vegan Instant Pot Mexican-Spiced White Bean Soup (+ Stovetop Instructions)

Instant Pot Three Sisters Soup Recipe (Vegan + Gluten-Free)

Spicy Southwestern Vegan Corn Chowder with Quinoa, Potatoes + Red Lentils

Instant Pot Vegan Split Pea Soup with Za’atar

a top view of carrot ginger soup in a crock

If you try this recipe please let me know! Leave a comment, rate it, share this post, use Pinterest’s “tried it” feature, or take a photo, & tag me on Instagram and I’ll share it! Thank you so much! <3

lime blackberry chia seed parfait 29 of 35

Cashew Carrot Ginger Soup (Vegan)

A deliciously creamy Vegan Carrot Cashew Ginger Soup quickly and easily made as a dump and start recipe for the Instant Pot or on the stovetop. Vegan, dairy-free, gluten-free, soy-free and refined sugar-free.
4.67 from 3 votes
Print Pin Rate
Course: Appetizers, Entrées, Instant Pot, Vegan
Cuisine: American, Instant Pot, Vegan
Diet: Gluten Free, Vegan, Vegetarian
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4
Author: Kristen Wood

Ingredients

  • 2 garlic cloves crushed
  • 4 large carrots scrubbed and sliced into coins
  • 1/2 cup raw cashews
  • 1 inch knob ginger root roughly chopped
  • 3 cups water or vegetable broth
  • 1 13.5 ounce can coconut milk full-fat
  • 1 teaspoon coconut sugar or any granulated sweetener
  • 1/2 teaspoon ground yellow mustard
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon lemon juice
  • sea salt or pink salt to taste
  • fresh cilantro for garnish

Instructions

Instant Pot Instructions

  • Combine garlic, carrots, cashews, ginger root, water/broth, milk, sugar, mustard, turmeric, and pepper. Stir well.
  • Place the lid on the pressure cooker and seal the vent. Cook on manual high pressure for 20 minutes.
  • Quick release pressure. Stir in lemon juice.
  • Using a blender, food processor or immersion blender, carefully (it will be hot!) blend until smooth and creamy, about 2 minutes. Salt to taste.
  • Garnish with freshly chopped cilantro, serve and enjoy!

Stovetop Instructions

  • In a large pot over high heat combine garlic, carrots, cashews, ginger root, water/broth, milk, sugar, mustard, turmeric, and pepper. Stir well. Bring to boil, cover and reduce to a simmer.
  • Simmer for 20 minutes or until all is tender.
  • Turn off heat. Stir in lemon juice.
  • Using a blender, food processor or immersion blender, carefully (it will be hot!) blend until smooth and creamy, about 2 minutes. Salt to taste.
  • Garnish with freshly chopped cilantro, serve and enjoy!

Notes

Please refer to the TIPS section in the post above for valuable information!
You might also like: 60 Vegetarian Instant Pot Recipes

Nutrition

Serving: 1bowl | Calories: 124kcal | Carbohydrates: 13g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Sodium: 55mg | Potassium: 302mg | Fiber: 2g | Sugar: 5g | Vitamin A: 10191IU | Vitamin C: 6mg | Calcium: 34mg | Iron: 1mg

Equipment

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Instant Pot
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Raw Cashews
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Ground Yellow Mustard
Have you tried this recipe?Mention @moon.and.spoon.and.yum!

Your shares are greatly appreciated! XO.

About Author

Hi! I'm Kristen -- a mama, photographer, and recipe developer who calls Arizona home. I enjoy sharing both wildly creative and ridiculously practical gluten-free vegetarian dishes that are approachable for all. Everything you see here is infused with a bit of nature, magic and good health. XO.

4 Comments

  • Dina
    11/23/2020 at 7:47 PM

    The picture looks like you also added potato…did you?

    Reply
    • Kristen Wood
      11/23/2020 at 7:54 PM

      Hi! No, no potato. I think what you’re referring to is the white carrot I used when I filmed this. 🙂 I sometimes use a rainbow variety of carrots when making this. I hope this helps!

      Reply
  • Anne Desaulniers
    11/01/2020 at 4:27 PM

    5 stars
    Stunningly delicious!

    Reply
    • Kristen Wood
      11/01/2020 at 7:59 PM

      I’m so happy to hear that! Thank you for taking the time to share! 🙂

      Reply

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