Go Back Email Link
–+ servings
Print Recipe
4.67 from 9 votes

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.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Appetizers, Entrées, Instant Pot, Vegan
Cuisine: American, Instant Pot, Vegan
Diet: Gluten Free, Vegan, Vegetarian
Servings: 4
Calories: 124kcal
Author: Kristen Wood

Equipment

  • Instant Pot
  • Raw Cashews
  • Ground Yellow Mustard

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!

Video

" player-type="default" override-embed="default"]

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