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Cashew Carrot Ginger Soup

A warm and comforting soup packed with nutrients, featuring carrots, ginger, creamy coconut milk, and crunchy cashews.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
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.