Creamy Cashew Carrot Ginger Soup

why make this recipe

Cashew Carrot Ginger Soup is a warm and comforting dish perfect for any season. Not only is it tasty, but it’s also packed with nutrients. The carrots provide vitamins, while the ginger adds a nice kick and is good for digestion. The creamy coconut milk and crunchy cashews make this soup both filling and satisfying. It’s a great option for a quick meal or as an appetizer for a dinner party.

how to make Cashew Carrot Ginger Soup

Ingredients:

• 1 tbsp canola oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 3 tsp fresh ginger, minced
• 4 cups carrots, peeled & chopped into small pieces
• 1 (400ml) can coconut milk
• 4 cups vegetable broth
• 3 tbsp Thai red curry paste
• ½ cup cashews, finely chopped
• ⅓ cup maple syrup
• Salt and pepper to taste
• 1 tsp cilantro, minced (optional)

Directions:

1. Turn on the “sauté” setting on the instant pot. Add 1 tbsp of canola oil. Then add the onion and a generous pinch of salt. Sauté for 2 to 3 minutes until translucent and soft.
2. Add in the garlic and ginger and sauté for another 1 to 2 minutes until fragrant.
3. Add the carrots and sauté for another minute.
4. Turn off the “sauté” setting and add the coconut milk, vegetable broth, Thai red curry paste, cashews, and maple syrup.
5. Close the instant pot lid and cook on “high” for 30 minutes, or choose the “soup” option if your model has it.
6. Once done, quick release the pressure valve. Transfer the soup to a blender and blend until smooth.
7. Add salt and pepper to taste. Garnish with fresh cilantro (optional) and additional crushed cashews (optional) and enjoy!

how to serve Cashew Carrot Ginger Soup

Serve this soup hot in bowls. You can add a sprinkle of crushed cashews on top for crunch and garnish with fresh cilantro for a burst of color and flavor. It pairs well with crusty bread or a simple green salad.

how to store Cashew Carrot Ginger Soup

If you have leftovers, store the soup in an airtight container in the fridge. It will keep for about 4 to 5 days. If you want to keep it longer, you can freeze the soup for up to three months. Just make sure to let it cool completely before transferring it to a freezer-safe container.

tips to make Cashew Carrot Ginger Soup

• For a smoother texture, blend the soup longer until it’s silky.
• If you like it spicier, add more Thai red curry paste to taste.
• You can use roasted cashews for extra flavor.
• Adjust the sweetness by adding more or less maple syrup depending on your preference.

variation

You can add other veggies like sweet potatoes or bell peppers for additional flavor and nutrition. If you want a lighter soup, use less coconut milk and increase the vegetable broth.

FAQs

1. Can I use a regular pot instead of an instant pot?
Yes, you can make this soup in a regular pot. Just sauté the ingredients as directed, then add the liquids and simmer on low heat for about 30 minutes until the carrots are soft. Use a blender to puree the soup afterward.

2. Is this soup gluten-free?
Yes, all the ingredients in this recipe are gluten-free. Just make sure to check the labels on the curry paste and other packaged items to confirm.

3. Can I make this soup vegan?
Yes, this soup is already vegan, as it uses plant-based ingredients like vegetable broth and coconut milk!

Cashew Carrot Ginger Soup

A warm and comforting soup packed with nutrients, featuring carrots, ginger, creamy coconut milk, and crunchy cashews.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Appetizer, Soup

Cuisine: Asian, Vegan

Calories: 320

Ingredients Method Notes

Ingredients

  

Base Ingredients

• 1 tbsp canola oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 3 tsp fresh ginger, minced
• 4 cups carrots, peeled & chopped into small pieces
• 1 400ml can coconut milk
• 4 cups vegetable broth
• 3 tbsp Thai red curry paste
• ½ cup cashews, finely chopped
• ⅓ cup maple syrup
• to taste salt and pepper
• 1 tsp cilantro, minced (optional)

Method

 

Preparation

1. Turn on the “sauté” setting on the instant pot. Add 1 tbsp of canola oil. Then add the onion and a generous pinch of salt. Sauté for 2 to 3 minutes until translucent and soft.
2. Add in the garlic and ginger and sauté for another 1 to 2 minutes until fragrant.
3. Add the carrots and sauté for another minute.

Cooking

1. Turn off the “sauté” setting and add the coconut milk, vegetable broth, Thai red curry paste, cashews, and maple syrup.
2. Close the instant pot lid and cook on “high” for 30 minutes, or choose the “soup” option if your model has it.
3. Once done, quick release the pressure valve. Transfer the soup to a blender and blend until smooth.
4. Add salt and pepper to taste. Garnish with fresh cilantro and additional crushed cashews if desired.

Notes

For a smoother texture, blend the soup longer until it’s silky. If you like it spicier, add more Thai red curry paste to taste. You can use roasted cashews for extra flavor. Adjust the sweetness by adding more or less maple syrup depending on your preference. Leftovers can be stored in an airtight container in the fridge for 4-5 days or frozen for up to three months.

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