Vegan Cashew Carrot Ginger Soup
Yowza, dont you love the colour of this soup? Nature has the most gorgeous palette ever.
This soup is so bright and golden you might think it has an infusion of turmeric. There aint no turmeric in here, but this soup certainly has its share of comparable anti-inflammatory benefits.
In this lusciousness, weve got a bucketful of Vitamin A, a powerful antioxidant that prevents unwanted inflammation, boosts the immune system and heals mucosal tissue.
Right alongside the carrots is a gentle, spicy kick of ginger. If you havent made friends with ginger in your life, I highly recommend it. Ginger has a strong flavour, but thats due to its nutritional power: ginger contains substances called gingerols, which block pro-inflammatory compounds and can lessen pain. Ginger is also a great remedy for gastrointestinal upset and nausea. I like to have some grated ginger in warm water as a healing beverage every day you can also spruce it up with some lemon and raw honey for a fantastic cold-kicker.
Not to be outdone, the onions and garlic, as card-carrying members of the allium family, are a wealth of anti-inflammatory sulfurous compounds that inhibit pesky inflammation. But thats not the only reason we love them: garlic has strong anti-viral and anti-bacterial properties, and both onions and garlic help our cardiovascular systems and protect us against cancer.
Recipe Method And Tips
This recipe is fairly easy to make in two steps: cooking the soup and blending the soup. Lets take a look at the process.
Start by sauteeing the onion, garlic, ginger and cashews in 1/4 cup of the vegetable broth until theyre starting to soften. This should take 6-7 minutes. You can mix in the spices now too.
Next, add the carrots and broth and simmer until the carrots are tender. Just poke one with a fork to test. If you thinly slice the carrots, this should take no more than 15 minutes. Finally, stir in the coconut milk.
After youve cooked everything up, carefully transfer it to your blender and process until smooth and creamy.
Quick Tip: Make sure you let the steam escape while blending hot soup!
A high-speed blender will give you the best result for this soup. If you dont have a Vitamix, Blendtec or other high-speed blender, process the soup in a couple of batches for best results. You might not be able to get it quite as creamy but it will still taste good, so dont worry too much!
This soup is delicious topped with:
- chopped parsley or cilantro
- a drizzle of cashew cream or coconut milk
- fresh cracked black pepper
- Method:Stovetop
- Cuisine:Vegan, Gluten-Free
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.
Curried Carrot Soup With Coconut & Cashews
This was a recent experiment that ended up as a tasty dinner and then lunch the next day. I used a basic carrot soup recipe with ginger and lemon to start but then added a lot of other things to it . It made a very interesting, satisfying soup.
My inspiration for adding all of those extra ingredients were a really wonderful bowl of soup I had a couple of years ago at The Cricket Cafe on Belmont and a recent lazy approach to dinner in the form of Pacific Foods Cashew Carrot Ginger soup.
I think you could easily substitute coconut milk for the cream but youll save some fat for a dessert or something. I went ahead and froze my leftover coconut cream in three batches for other recipes. Thats what I do when I open a can of coconut milk and dont use it all. Im assuming it will work with the cream as well. No one comment and tell me it wont work. Do not crush my dreams!
Also, I just want to add that I got the Ad Hoc at Home cookbook for my birthday and I am so excited to cook something from it!
Curried Carrot Soup with Coconut & Cashews1 tbsp olive oil3 cups chicken stock or canned low-salt broth1/3 cup coconut creamsmall squeeze of lemon juiceOptional Garnishes: chopped green onion, thai basil leaves
Frozen pieces of ginger and turmeric, about to be microplaned
Add 3 cups stock and bring to boil. Reduce heat, cover partially and simmer until carrots are very tender, about 20 minutes.
Stir in coconut cream and cashews. Cool slightly.
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