Vegan Cashew Carrot Ginger Soup (Instant Pot + Stovetop)

This post may contain affiliate links, and we receive an affiliate commission for any purchases made by you using these links. We appreciate your support!

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
Want To Save This Recipe?
Enter your email below & we'll send it straight to your inbox. Plus you’ll get great new recipes from us every week!

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!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating



  1. I’m not a fan of coconut. What would be a good subsitute for the coconut milk and cocunut sugar?

    1. Hi! You can replace the milk with any milk you most prefer. If you drink dairy, regular milk is just fine or if you are plant-based, oat milk would most closely replicate the creaminess of the coconut milk in this recipe. As for the coconut sugar, any sweetener will work. I hope this helps!

    1. Hi, Laura! Ground mustard is essentially mustard powder. It’s a yellow powder made from ground mustard seeds. You can buy it anywhere you buy other ground spices like cinnamon, etc.

    1. 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!