Cashew Carrot Ginger Soup (Vegan)
Total Time
25 minutes
Prep Time
5 minutes
Cook Time
20 minutes
Rating
4.75 out of 5 stars
(12)
Ingredients
4 servings
- 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)
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Preparation
Step 1
Instant Pot Instructions
Step 2
Combine garlic, carrots, cashews, ginger root, water/broth, milk, sugar, mustard, turmeric, and pepper. Stir well.
Step 3
Cook
Step 4
Place the lid on the pressure cooker and seal the vent. Cook on manual high pressure for 20 minutes.
Step 5
Release pressure
Step 6
Quick release pressure. Stir in lemon juice.
Step 7
Blend and salt to taste
Step 8
Using a blender, food processor or immersion blender, carefully (it will be hot!) blend until smooth and creamy, about 2 minutes. Salt to taste.
Step 9
Garnish and serve
Step 10
Garnish with freshly chopped cilantro, serve and enjoy!
Step 11
Stovetop Instructions
Step 12
Combine
Step 13
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.
Step 14
Simmer for 20 minutes or until all is tender.
Step 15
Stir
Step 16
Turn off heat. Stir in lemon juice.
Step 17
Blend
Step 18
Using a blender, food processor or immersion blender, carefully (it will be hot!) blend until smooth and creamy, about 2 minutes. Salt to taste.
Step 19
Garnish and serve
Step 20
Garnish with freshly chopped cilantro, serve and enjoy!
Step 21
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