Carrot, Ginger and Cashew Soup

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I make this carrot soup often (like, once a month) because it is so easy to make and the flavours all work so nicely together. It was originally passed down to me from my friend Laura, who routinely made this soup for her clients. When she found out I was beginning to take on clients who want plant-based food prepared and delivered to them in Vancouver, she said this was a must-try – and it was! It’s always a hit with the peeps and I usually make a double batch to have some leftover for myself.


1.5 pounds of carrots, peeled and washed, and cut into chunks

2 tbsp olive oil

1 medium onion, chopped

1/4 cup ginger, finely chopped

3 cloves garlic, minced

7 cups water + 1 cup vegetable stock or white white (I use a faux chicken broth which is superb and full of flavour)

1.5 cups raw cashews (soaked for 4-6 hours or overnight)

2 tbsp lemon juice

1 tbsp curry powder

Pinch of salt and fresh cracked pepper


Heat olive oil in a large pot over medium heat. Add onion, ginger and garlic and saute for 10-15 minutes. Add curry powder, carrots, water and wine/broth and bring to a boil. Reduce heat and cover, simmering for about 30-40 minutes, or until carrots are tender.

For blending, I like an immersion blender so I don’t have to wait for the soup to cool, and/or do blend in batches. Add the soaked cashews (drained and rinsed), lemon juice and salt and pepper and blend till smooth. Top with fresh herbs (cilantro, parsley or chives) or some crunchy roasted cashew bits.


~The Vegan Project

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