Cashew Carrot Ginger Soup

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This thick & creamy cashew carrot ginger soup is an easy-to-make instant pot soup recipe. Made with cashews, carrots, ginger, coconut milk and Thai red curry paste for a bit of spice. Plus it’s both vegan and gluten-free!

This cashew carrot ginger soup can be a meal all on its own. 

Or, you can serve it as a side, with these crispy gnocchi or this arugula & fig pizza.

Recipe Highlights

• This cashew carrot ginger soup is made in the instant pot, which means the carrots cook much faster than on the stovetop.
• It’s completely vegan as is.
• Cashews, rather than flour, add thickness to the soup, making this soup also gluten-free.
• The ginger and red curry paste give just the right amount of spicy kick.
• It’s healthy, and packed with carrots.

Ingredients & Substitutions

• Cashews: Use unsalted and unflavored cashews. Cashews add thickness to the soup once blended.
• Carrots: You can use either large carrots or baby carrots. Just make sure to peel the skin off of large carrots.
• Ginger: Only use fresh ginger. Ground ginger doesn’t give the soup the same taste.
• Canola Oil: This is for cooking the onions in. You can use olive oil or vegan butter instead.
• Onion: Use a white or yellow onion if you have it, otherwise any type of onion is ok.
• Garlic: Use fresh garlic rather than ground garlic.
• Coconut Milk: Coconut milk adds creaminess as well as coconut flavor that tastes delicious with the ginger and carrots.
• Vegetable Broth: Either broth that comes from a powder or broth that is sold as liquid in a box works well for this recipe. If you are not vegan you can use chicken broth instead.
• Thai Red Curry Paste: Just a bit of curry paste adds some spice. You should be able to find this in your local grocery store or online.
• Maple Syrup: You can’t taste the maple syrup, but it adds a bit of sweetness to balance out the flavors in the soup.
• Cilantro: Fresh cilantro adds a delicious final touch to this soup. If you dislike cilantro, leave it out.

Equipment

• A 6 quart instant pot to make the soup.
• A peeler to peel the carrots.
• A wooden spoon to stir the ingredients together.
• A quality blender to blend the soup until it’s smooth.
• Large soup tupperware containers to store leftovers.

Instructions

Step 1: In the instant pot, sauté the onions in canola oil for 2-3 minutes until they are soft.

Step 2: Add the garlic and ginger and sauté for another couple minutes.

Step 3: Add the carrots and sauté for another minute.

Step 4: Turn off the “sauté” setting. Add the coconut milk, vegetable broth, Thai red curry paste, cashews and maple syrup.

Step 5: Close the instant pot lid and cook on high pressure for 30 minutes. Once done, quick release the pressure.

Step 6: Transfer the soup to a blender and blend until smooth. Serve with cilantro and crushed cashews.

Storage

• Fridge: Store leftovers in an airtight container in the fridge for up to 5 days.
• Freezer: Freeze the soup in an airtight container for up to 2 months. Let it thaw in the fridge overnight before eating.

Expert Tips

• Chop the carrots into bite sized pieces. If the carrot pieces are too large, they may not be soft enough after cooking.
• Use a high quality blender. A good blender will create a much smoother soup, and won’t leave any chunks unblended.

Variations

• Non-Spicy: To make this soup without spice, substitute the Thai red curry paste for peanut butter instead.
• Extra-Spicy: For an extra spicy option, add an extra 1 to 2 tablespoons of red curry paste.

FAQ

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