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Vegan Cashew Carrot Ginger Soup (Instant Pot + Stovetop)

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

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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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.
4.75 from 12 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.
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
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11 Comments

  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!