Vegan Cashew Carrot Soup
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.
Servings: 5
Ingredients
- 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 if needed to adjust consistency
- 1 cup light coconut milk
- 1 tsp maple syrup optional
- pinch of sea salt
- squeeze of fresh lemon or lime juice
Instructions
- 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.
- 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.
- Stir in the coconut milk and if using, the maple syrup.
- 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.
- Return to the pot and season with sea salt, pepper and a squeeze of fresh lemon juice.
Notes
Serve right away or store in the fridge for up to 5 days or freezer up to 3 months.
Nutrition
Serving: 300g | Calories: 214kcal | Carbohydrates: 26g | Protein: 5g | Fat: 11g