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    Home » Recipes » Entrées

    Vegan Cashew Carrot Ginger Soup (Instant Pot + Stovetop)

    Published: Aug 2, 2020 · Modified: Aug 15, 2021 by Kristen Wood - This post may contain affiliate links.

    Skip to Recipe Pin Recipe
    a pinterest pin for gingered carrot soup

    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 carrot ginger cashew soup, and I so hope you find you feel the same way too!

    Jump to:
    • Why You'll Love This Recipe
    • How to Make
    • Top Tips + Substitutions
    • More Vegan Soup Recipes
    • 📖 Recipe
    • 💬 Comments

    Why You'll Love This Recipe

    • 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

    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 in this carrot cashew soup.
    • 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
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    📖 Recipe

    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.
    4.73 from 11 votes
    Print Pin Rate SaveSaved!
    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
    Prevent your screen from going dark

    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.
    Check out our November Produce Guide!
    Also see: 35 Best Coconut Milk 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

    Recommended Products

    Instant Pot
    Raw Cashews
    Ground Yellow Mustard
    Have you tried this recipe?Please Rate + Comment Below!
    Mention on Instagram!@moon.and.spoon.and.yum

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    Reader Interactions

    Comments

    1. Meredith says

      March 29, 2022 at 10:15 pm

      How much is one bowl, in cups?

      Reply
      • Kristen Wood says

        March 31, 2022 at 11:05 am

        Approximately 1 1/2 cups!

        Reply
        • Meredith says

          March 31, 2022 at 11:07 am

          Thank you!

          Reply
    2. Dina says

      November 23, 2020 at 7:47 pm

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

      Reply
      • Kristen Wood says

        November 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
    3. Anne Desaulniers says

      November 01, 2020 at 4:27 pm

      5 stars
      Stunningly delicious!

      Reply
      • Kristen Wood says

        November 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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    kristen wood

    About Kristen Wood

    Hi, I'm Kristen! A mama, food writer, photographer, recipe developer, and cookbook author. I enjoy sharing both wildly creative and ridiculously practical gluten-free vegetarian recipes that are approachable for all. Welcome!

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