Disclaimer: This post may contain affiliate links. Please read my disclosure policy for more details.
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.
- 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.
- 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.
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.
- 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.
- 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.
- 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.
No. If you double this recipe, the ingredients would surpass the “max” line on a 6 quart instant pot. If you have an 8 quart instant pot, you may be able to make 1.5 times the amount of soup, but never pass the max line on the instant pot liner.
Not really. The cashews add a creamy texture and some thickness but don’t have a strong taste themselves.