Vegan Cashew Carrot Ginger Soup Recipe

Looking for a creamy, comforting, and healthy soup? This Vegan Cashew Carrot Ginger Soup is exactly what you need! It’s packed with nutrients, incredibly flavorful, and surprisingly easy to make. The sweetness of the carrots pairs perfectly with the warmth of ginger and the richness of cashews, creating a truly delightful culinary experience.

This recipe is naturally vegan and gluten-free, making it a great option for those with dietary restrictions. Plus, it’s a fantastic way to sneak in extra vegetables, perfect for picky eaters (or anyone looking to boost their veggie intake!).

Ingredients:

• 1 tablespoon olive oil (or coconut oil)
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 1 pound carrots, peeled and chopped
• 4 cups vegetable broth
• 1/2 cup raw cashews (soaked in hot water for at least 30 minutes, or overnight)
• 1 teaspoon maple syrup (optional)
• Salt and pepper to taste
• Optional garnishes: fresh cilantro, a swirl of coconut milk, toasted pumpkin seeds

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Add the garlic and ginger and cook for another minute, until fragrant.
3. Add the carrots and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the carrots are tender.
4. Drain the soaked cashews and add them to the pot.
5. Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth and creamy.
6. Return the soup to the pot and heat through. Stir in the maple syrup (if using), salt, and pepper to taste.
7. Serve hot, garnished with fresh cilantro, a swirl of coconut milk, and/or toasted pumpkin seeds, if desired.

Tips and Variations:

• For a spicier soup, add a pinch of red pepper flakes along with the ginger.
• Roasted carrots will add a deeper, sweeter flavor to the soup. Roast them at 400°F (200°C) for 20 minutes before adding them to the pot.
• Feel free to add other vegetables like sweet potatoes or butternut squash.
• If you don’t have cashews, you can substitute them with soaked almonds or sunflower seeds.

Enjoy this delicious and healthy Vegan Cashew Carrot Ginger Soup! It’s perfect for a cozy weeknight meal or a light lunch.

Ingredients:
olive oil (or coconut oil), onion, garlic, ginger, carrots, vegetable broth, raw cashews, maple syrup (optional), salt, pepper, fresh cilantro (optional), coconut milk (optional), toasted pumpkin seeds (optional)

Tags:
Vegan, Soup, Cashew, Carrot, Ginger, Recipe, Vegan Recipe, Carrot Soup, Ginger Soup, Cashew Soup, Healthy, Gluten-Free, Dairy-Free, Plant-Based, Vegetable Soup, Easy Recipe, Comfort Food, Vegan Comfort Food, Appetizer, Lunch, Dinner, Weeknight Meal, Fall Recipe, Winter Recipe