At the first signs of spring I immediately want to make this carrot and ginger soup. It is the perfect bridge between seasons- warm and comforting for those lingering chilly days, yet light, bright and fresh to usher in spring.
Of all of my recipes for vegan soup, this one for carrot and ginger ranks as one of my favorites. Cashews provide a creamy base, while the ginger gives the right amount of zing. This soup requires minimal ingredients (just 7), and each one packs a nutritional punch. In a nutshell, carrots provide vitamin A and fiber, onions support gut health, ginger and garlic support immune health, the cashews are rich in healthy fats, while turmeric adds anti-inflammatory power.
As you’ll read further down, this recipe is as simple as a rough chop, boil and blend. It really doesn’t get easier than that…making it perfect for batch cooking and storing for effortless lunches. Plus the beautiful vibrant orange color and fresh flavors make it a solid option for a spring brunch.
What you’ll need to make this carrot and ginger soup
Cashews- Use raw unsalted cashews to provide a creamy base.
Carrots- Peeled and roughly chopped.
Onions- I prefer sweet onions in this recipe, roughly chopped.
Garlic- Fresh garlic is best.
Ginger- Fresh ginger that has been peeled, about a 1 to 1.5 inch knob.
Vegetable broth- Homemade, a quality boxed brand or add vegetable base to water to make a vegetable broth.
Turmeric- I use ground turmeric in this recipe, but you could use a small piece of fresh, peeled.
How to make this soup
First soften the cashews, by placing the cashews in a heatproof bowl. Add hot water (I heat mine in a kettle and pour over the cashews; alternately you can heat water in a glass measuring cup and pour over the nuts), and allow to sit for 20-30 minutes.
Meanwhile, add the carrots, onions and garlic to a stockpot. Next add the water, just enough to cover all of the vegetables, and the vegetable base (or instead use vegetable stock to cover the vegetables). Heat the contents of the pot over high heat and bring the broth to a boil. Once boiling reduce the heat to medium low and simmer for 20 minutes, or until the carrots are tender enough to easily pierce with a fork. Remove the pot from heat and set aside.
While the soup cools slightly, drain and rinse the cashews. Add the softened cashews to a high speed blender, followed by the contents of the stockpot (do this carefully since it will be hot). Finally add the turmeric and salt to the blender. Blend on a soup setting (if your blender has one) until smooth and creamy, which will take up 30-60 seconds depending on your blender.
How to top carrot and ginger soup for extra flavor
I like to serve this carrot and ginger soup topped with a dusting of smoked paprika, pumpkin seeds and chopped cilantro, adding heat and herbal notes that really work well. Other toppings include:
For crunch or texture:
- crispy roasted chickpeas
- crushed rice or sesame crackers
- a scoop of jasmine rice
- chili crunch oil
- hemp seeds
- toasted coconut
For herbaceous or fresh notes:
- Thai basil
- mint
- chopped scallions
- microgreens
Storage tips
Store leftover soup in a glass bowl with an airtight lid. The soup will keep in the refrigerator for 5 days or up to 3 months in the freezer. Reheat in a saucepan over medium heat.
Recipe
Carrot and Ginger Soup
Ingredients
Method
- Add cashews to a heatproof bowl and cover with boiling water. Let sit for 20-30 minutes to soften.
- Meanwhile place carrots, onions and garlic in a stockpot.
- Add water, just enough to cover all of the vegetables. Add the vegetable base.* Bring to a boil. Reduce heat and simmer 20 minutes or until the carrots are fork tender. Remove from heat.
- Drain and rinse the cashews, and add to a high speed blender.
- Carefully add the stockpot contents, turmeric and salt. Blend until smooth and creamy, about 30-60 seconds.
- Pour into bowls and top with desired toppings such as smoked paprika, pumpkin seeds and cilantro.
Did you try this recipe?