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.
Ingredients
Scale
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
Instructions
- 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.
- Introduce minced garlic and fresh ginger to the pot, stirring continuously to release their aromatic essences without burning.
- Fold in the chopped carrots, allowing them to briefly mingle with the fragrant base and absorb the developing flavors.
- 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.
- 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.
- Upon completion of the cooking time, immediately release the pressure valve to halt the cooking process.
- Transfer the steaming mixture to a high-powered blender, transforming the ingredients into a silky, luxurious puree with smooth, consistent texture.
- Season the soup with nuanced salt and pepper adjustments, tailoring the flavor profile to personal preference.
- 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