This Creamy Cashew Carrot Ginger Soup has loads of flavor and is ultra smooth and creamy. It’s full of nourishing ingredients and is entirely plant-based.
This Cashew Carrot Ginger Soup has a velvety creamy, smooth, luxurious texture. Combined with the layers of flavor, you’d never guess this soup is so nourishing and entirely plant-based!
Carrots provide a natural sweetness that pair beautifully with ginger. Then we enhance this already delicious flavor pairing with aromatic enhancers, like sesame, onion, garlic, coconut aminos, and lime juice.
And did you know that cashews can make a soup creamy? I use raw cashews, and while a lot of recipes will you have pre-soak them, I find that unnecessary here. Just boil them with the rest of the ingredients, and they’ll soften just fine!
Cashew Carrot Ginger Soup Ingredients
For a full ingredient list with quantities, please check out the recipe card at the bottom of this post.
- Carrots: You need a pound of carrots – no need to peel, just scrub them clean.
- Cashews: Raw cashews are best for blending into soups.
- Ginger: Use a peeled, 1″ knob of fresh ginger, or approximately 1 tablespoon of grated ginger or ginger paste.
- Garlic: Crush a couple cloves and add to the broth to infuse flavor as it simmers.
- Sesame Oil: Adds another layer of flavor as you’re sautéing the onions.
- Onion: A small white or yellow onion.
- Broth: Use whatever you have or prefer. Vegetable broth keeps this plant-based.
- Coconut Aminos: Adds a little more depth of flavor to the finished soup.
- Lime Juice: The juice of one lime also adds some brightness and the perfect finishing touch.
For complete instructions, please check out the recipe card at the bottom of this post.
- Sauté chopped onion in sesame oil until the onions have a little golden brown color on them.
- Add carrots, ginger, garlic, cashews, and broth to the pan. Bring to a boil, then simmer for 15 minutes, or until carrots are fork-tender.
- Remove from heat and use an immersion blender to puree smooth.
- Stir in coconut aminos and lime juice, then serve and enjoy.
- The onions don’t need to be fully caramelized, but getting a little color on them adds more flavor.
- You don’t have to peel the carrots. They’re going to be boiled and pureed, so all they need is a good scrub and rough chop.
- Peel and crush garlic cloves. This infuses flavor into broth as it simmers, and can be easily pureed into the finished soup.
- Be very careful when blending. The mixture will still be hot for a while, so please be careful and angle it away from you.
- You can use a regular blender instead of an immersion blender. You’ll want to be VERY careful, again, as it’s very hot. Carefully transfer the hot ingredients into a blender. Then leave the lid ajar or vented – you need a place for the steam to escape so the steam doesn’t build up as you blend and cause an explosion.
Substitutions & Variations
- Baby carrots & rainbow carrots all also work!
- Frozen vegetables work well, too – just ensure all ingredients have thawed before use.
- Olive or avocado oil can be substituted instead of sesame oil, you’ll just lose a touch of flavor from the sesame oil.
- 2 tablespoons lime juice from a bottle can be used instead of a whole lime.
- Soy sauce can be substituted instead of coconut aminos (just note that soy sauce is not naturally gluten free, if that’s a concern).
- Bone broth can be used instead of vegetable broth. Obviously the soup will no longer be plant-based, but if you prefer nutrient-dense bone broth and the higher protein it can provide, it’s an option that totally works.
Storage, Freezing, & Reheating
Like most soups, this carrot ginger cashew soup stores and freezes beautifully!
- Storage: Store in an airtight container in the fridge for up to 3 days.
- Freezing: Portion soup into individual servings and store in freezer-safe bags or airtight containers. Freeze for up to 3 months. Be sure to date and label your containers!
- Reheating: Leftover soup can be reheated in a small pot on the stove, or you can microwave for 60-90 seconds.
Supplies You’ll Need
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More Soup Recipes You’ll Love
- 3-Ingredient Potato Soup
- Black Bean Salsa Soup
- Carrot and Lentil Soup
- Spiced Sweet Potato Carrot Soup
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Creamy Cashew Carrot Ginger Soup
- 2 teaspoons sesame oil
- 1 yellow onion chopped
- 1 pound carrots scrubbed and chopped
- 2 cloves garlic crushed
- 1-inch knob ginger peeled and roughly chopped
- ½ cup raw cashews
- 4 cups broth
- 1 tablespoon coconut aminos
- juice of 1 lime
- chopped cashews
- chopped cilantro
- black sesame seeds
- Heat sesame oil in a large pot over medium-high heat until fragrant. Add onions and sauté 3-4 minutes, or until they're turning translucent with a slight bit of golden brown color to them.2 teaspoons sesame oil, 1 yellow onion
- Add carrots, ginger, garlic, cashews, and broth to the pot. Bring to a boil, then simmer for 15 minutes, or until carrots are fork tender.1 pound carrots, 2 cloves garlic, 1-inch knob ginger, 1/2 cup raw cashews, 4 cups broth
- Remove the pot from the heat. Let cool for a few minutes, then use an immersion blender to puree smooth.
- Stir in coconut aminos and lime juice.1 tablespoon coconut aminos, juice of 1 lime
- Serve, garnish as desired, and enjoy!chopped cashews, chopped cilantro, black sesame seeds