Simple Creamy Cashew Carrot Ginger Soup Recipe (Vegan & Gluten-Free)

Blending smooth, velvety cashew carrot ginger soup brings comfort on chilly afternoons with its rich, warming embrace.

Vibrant orange hues signal a nutritious adventure waiting in your kitchen.

Unexpected flavor combinations dance across your palate, challenging traditional soup expectations.

Each spoonful promises a silky texture that balances sweet carrots and zingy ginger.

Nourishing plant-based ingredients create a luxurious experience without dairy or gluten restrictions.

Minimal preparation transforms simple vegetables into an elegant meal that impresses anyone seated at the table.

You’ll fall in love with this surprisingly easy recipe that feels like a culinary masterpiece.

Grab your blender and let’s create something deliciously memorable.

FAQs

• Is Thai red curry paste spicy?

Thai red curry paste can be moderately spicy. If you prefer a milder soup, start with half the recommended amount and adjust to taste. You can also choose a mild version of the paste.

• Can I use a different type of nut instead of cashews?

Absolutely! You can substitute cashews with blanched almonds, raw sunflower seeds, or raw macadamia nuts. Each will slightly alter the flavor and creaminess of the soup.

• Do I need an Instant Pot to make this recipe?

No, you can prepare this soup on a stovetop. Sauté ingredients in a large pot, add liquids, and simmer for 20-25 minutes until carrots are tender, then blend as directed in the recipe.

• How can I make the soup more protein-rich?

Consider adding cooked white beans, tofu cubes, or a scoop of plant-based protein powder during the blending stage to increase the protein content of this vegan soup.

Vegan Soup That Blends Cashew, Carrot, and Comfort

• Quick and Effortless Preparation: Whip up this delightful soup using an Instant Pot, making cooking super simple and hassle-free for busy home chefs.
• Nutrition-Packed Comfort: Loaded with carrots, cashews, and ginger, this soup delivers a powerful punch of vitamins, minerals, and plant-based protein in every comforting spoonful.
• Versatile Crowd-Pleaser: Perfect for vegans, gluten-free diners, and anyone craving a warming meal that doesn't compromise on flavor or nutrition, this soup adapts to various dietary needs with ease.
• Creamy Indulgence Without Guilt: Enjoy a luxuriously smooth texture from coconut milk and cashews without dairy, creating a rich experience that feels decadent yet remains completely plant-based.

Cashew Carrot Ginger Soup (Vegan) Ingredients

• Carrots: Sweet orange root vegetables that form the base of the soup.
• Cashews: Creamy nuts that provide richness and thickness to the soup.
• Coconut Milk: Smooth dairy-free liquid that adds creaminess.
• Vegetable Broth: Flavorful liquid base for the soup.

• Onion: Provides a foundational savory flavor.
• Garlic: Adds depth and aromatic warmth.
• Ginger: Brings a spicy and zesty kick.

• Canola Oil: Used for sautéing vegetables.
• Thai Red Curry Paste: Adds complex spicy and tangy notes.
• Maple Syrup: Introduces a subtle sweetness.
• Salt, Pepper: Essential for balancing flavors.
• Cilantro: Optional fresh herb for garnish.
• Cashews: Optional crunchy topping.

Cashew Carrot Ginger Soup Cooking for a Vegan Delight

Step 1: Prep the Flavor Base

Heat canola oil in the Instant Pot using the sauté function. Toss in diced onions and sprinkle a pinch of salt. Cook until the onions become soft and translucent, stirring occasionally.

Step 2: Awaken the Aromatics

Add minced garlic and ginger to the pot. Sauté briefly until the kitchen fills with a fragrant aroma that makes your mouth water.

Step 3: Introduce the Carrots

Fold in the chopped carrots and let them mingle with the onion mixture for about a minute, allowing them to start releasing their sweet essence.

Step 4: Build the Soup Foundation

• Coconut milk
• Vegetable broth
• Thai red curry paste
• Whole cashews
• Maple syrup

Step 5: Pressure Cook to Perfection

Secure the Instant Pot lid and set to high pressure. Cook for 30 minutes, letting the ingredients transform and blend their flavors.

Step 6: Release and Blend

Quickly release the pressure valve. Carefully transfer the soup contents to a blender and whirl until completely smooth and creamy.

Step 7: Final Touches

Season with salt and pepper to your liking. For extra flair, sprinkle chopped cilantro or scatter additional cashews on top. Serve hot and enjoy this comforting, velvety soup!

Soup Tips for Vegan Cashew Carrot Ginger Bowls

• Boost Sweetness Naturally: Experiment with different sweeteners like agave nectar or date syrup for a unique flavor profile while maintaining the soup's vegan essence.
• Roast Carrots First: Enhance depth of flavor by roasting carrots in the oven before adding to the Instant Pot, which caramelizes natural sugars and intensifies the soup's taste.
• Adjust Spice Level: Control heat by gradually adding Thai red curry paste, tasting as you go to ensure the perfect balance for your palate.
• Create Creamy Texture: Use a high-powered blender or immersion blender to achieve an ultra-smooth, silky consistency without dairy products.
• Make Ahead Friendly: Store soup in airtight containers for up to 5 days in the refrigerator, or freeze for future quick meals that reheat beautifully.

How to Store Creamy Cashew Carrot Ginger Soup

• Transfer the soup to an airtight container and store in the refrigerator for up to 4-5 days. Seal tightly to prevent absorption of other food odors.
• Pour cooled soup into freezer-safe containers or freezer bags, leaving some space for expansion. Freeze for 2-3 months. Pro tip: Freeze in individual portions for easier thawing.
• Pour soup into a saucepan, warm over medium-low heat, stirring occasionally. Add a splash of vegetable broth if the soup seems too thick. Heat until steaming and thoroughly warm.
• Place soup in a microwave-safe bowl, cover loosely, and heat in 30-second intervals. Stir between intervals to ensure even heating. Check temperature before serving to avoid hot spots.

Cashew Carrot Ginger Soup Match Ideas

• Elevate Soup's Flavor Pairings
• Crunch Complementary Salad: Toss a crisp mixed green salad with toasted pumpkin seeds and light citrus vinaigrette to balance the soup's creamy texture.
• Aromatic Wine Selection: Pour a chilled Riesling with subtle sweetness and bright acidity that matches the ginger and carrot notes perfectly.
• Crusty Bread Companion: Serve warm sourdough or rosemary focaccia slices to soak up the luxurious soup and provide delightful textural contrast.
• Refreshing Herbal Finish: Brew a light green tea with lemongrass to cleanse the palate and enhance the soup's delicate spice profile.

Cashew Carrot Soup Vegan Styles

• Spicy Carrot Harissa Soup: Replace Thai red curry paste with harissa for a North African-inspired heat, keeping the creamy cashew base intact.
• Butternut Squash Swap: Substitute carrots with roasted butternut squash for a winter-friendly version, maintaining the ginger and coconut milk profile.
• Low-Carb Cauliflower Alternative: Use cauliflower instead of carrots for a keto-friendly option, preserving the creamy texture and warming spices.
• Anti-Inflammatory Golden Soup: Add ground turmeric and fresh ground black pepper to enhance the soup's health benefits and create a golden color variation.

Creamy Cashew Carrot Ginger Soup (Vegan & Gluten-Free) Recipe

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4.9 from 9 reviews

• Total Time: 50 minutes
• Yield: 4 1x

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Description

Silky smooth “Creamy Cashew Carrot Ginger Soup” offers a luxurious blend of wholesome ingredients that dance with warming spices. Nourishing and comforting, this vegan soup provides a delightful escape into pure culinary bliss you’ll savor with each spoonful.

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Ingredients

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Main Ingredients:

• 4 cups carrots, peeled & chopped into small pieces
• 1 (400 milliliters / 13.5 fluid ounces) can coconut milk
• 4 cups vegetable broth
• 1/2 cup cashews, finely chopped

Aromatics and Seasonings:

• 1 tablespoon canola oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 3 teaspoons fresh ginger, minced
• 3 tablespoons Thai red curry paste
• 1/3 cup maple syrup
• Salt and pepper to taste

Garnish (Optional):

• 1 teaspoon cilantro, minced

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Instructions

1. Heat canola oil in the Instant Pot using the “sauté” function, then gently sweat the diced onions with a delicate salt sprinkle until they become translucent and soft.
2. Introduce minced garlic and fresh ginger to the pot, stirring continuously to release their aromatic essences without burning.
3. Fold in the chopped carrots, allowing them to briefly mingle with the fragrant base and absorb the developing flavors.
4. Deactivate the sauté setting and pour in coconut milk, vegetable broth, Thai red curry paste, whole cashews, and a touch of maple syrup, creating a harmonious liquid foundation.
5. Seal the Instant Pot lid securely and initiate high-pressure cooking for a precise 30-minute cycle to tenderize the vegetables and meld the complex flavors.
6. Upon completion of the cooking time, immediately release the pressure valve to halt the cooking process.
7. Transfer the steaming mixture to a high-powered blender, transforming the ingredients into a silky, luxurious puree with smooth, consistent texture.
8. Season the soup with nuanced salt and pepper adjustments, tailoring the flavor profile to personal preference.
9. Optional: Garnish with fresh cilantro leaves or scattered whole cashews for textural contrast and visual appeal before serving.

Notes

• Personalize heat levels by adjusting Thai red curry paste for mild or spicier preferences.
• Enhance soup’s richness by toasting cashews before blending for deeper, nuttier flavor profile.
• Substitute maple syrup with agave or honey for different sweetness variations, keeping recipe vegan-friendly when using plant-based alternatives.
• Create smoother texture by straining blended soup through fine-mesh sieve for ultra-silky consistency.

• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Category: Dinner, Appetizer
• Method: Sautéing
• Cuisine: Indian

Nutrition

• Serving Size: 4
• Calories: 220
• Sugar: 6g
• Sodium: 500mg
• Fat: 14g
• Saturated Fat: 6g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 4g
• Protein: 5g
• Cholesterol: 0mg