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.
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!