Bowl of creamy soup topped with parsley.

Vegan Cashew Carrot Soup

  • Author: Deryn Macey
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 minutes
  • Yield: 5 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Vegan, Gluten-Free

This extra creamy cashew soup has the most amazing flavour thanks to creamy cashews and a dash of allspice, cinnamon, curry powder, ginger and coconut milk.




  • 1 medium white onion, diced (300 g)
  • 3 cloves garlic, minced
  • 1 large chunk, fresh ginger, minced (25 g, approx. 2 tbsp)
  • 3/4 cup raw cashews (100 g)
  • 1/2 tsp allspice
  • 2 tsp curry powder
  • 1/4 tsp cinnamon
  • 4 cups peeled and chopped carrots (approx. 650 g)
  • 4 cups vegetable broth plus more as needed to adjust consistency
  • 1 cup light coconut milk (shake well if you’re using a fresh can)
  • 1 tsp maple syrup (optional)
  • pinch of sea salt
  • squeeze of fresh lemon or lime juice


  1. In a large soup pot over medium heat, saute the onion, garlic, ginger and cashews in 1/4 cup of the vegetable broth until starting to soften, about 6-7 minutes. Add the spices and cook or another minute or two, stirring often. If the pot starts to dry out, add another splash of broth.
  2. Add the carrots and the rest of the vegetable broth and simmer lightly until the carrots are easily pierced with a fork, approx. 12-16 minutes.
  3. Stir in the coconut milk and if using, the maple syrup.
  4. Carefully transfer the soup to a blender and process until smooth and creamy. Be sure to allow steam to escape as you blend. Add more vegetable broth if needed, to adjust the thickness.
  5. Return to the pot and season with sea salt, pepper and a squeeze of fresh lemon juice.
  6. Serve right away or store in the fridge for up to 5 days or freezer up to 3 months.


  • Serving Size: 300 g
  • Calories: 214
  • Fat: 11 g
  • Carbohydrates: 26 g
  • Protein: 5 g

Keywords: soup with cashews, carrot soup, healthy, easy, vegetarian, plant-based