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.
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!
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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.
How to Make
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.
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
📖 Recipe
Cashew Carrot Ginger Soup (Vegan)
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
Nutrition
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Meredith says
How much is one bowl, in cups?
Kristen Wood says
Approximately 1 1/2 cups!
Meredith says
Thank you!
Dina says
The picture looks like you also added potato...did you?
Kristen Wood says
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!
Anne Desaulniers says
Stunningly delicious!
Kristen Wood says
I'm so happy to hear that! Thank you for taking the time to share! 🙂