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carrot cashew ginger soup with pepitas and coriander

Carrot and Ginger Soup

This bright and vibrant vegan soup is the perfect winter to spring transition dish. The cashews make it velvety smooth, the ginger provides just the right zing, and the carrot flavor is fresh for spring.
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Prep Time 25 minutes
Cook Time 25 minutes
Servings: 4
Course: Main Course
Ingredients Method Notes

Ingredients
  

  • ¾ cup raw cashews
  • 8 carrots peeled and chopped into thick coins
  • 1 small sweet onion roughly chopped into half inch chunks
  • 4 cloves garlic peeled and sliced
  • ginger 1-inch knob, peeled, minced
  • 1 teaspoon vegetable base
  • 1 teaspoon turmeric
  • ¼ teaspoon salt
Optional toppings
  • smoked paprika
  • pumpkin seeds
  • fresh cilantro

Method
 

  1. Add cashews to a heatproof bowl and cover with boiling water. Let sit for 20-30 minutes to soften.
  2. Meanwhile place carrots, onions, garlic and ginger in a stockpot.
  3. 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.
  4. Drain and rinse the cashews, and add to a high speed blender.
  5. Carefully add the stockpot contents, turmeric and salt. Blend until smooth and creamy, about 30-60 seconds.
  6. Pour into bowls and top with desired toppings such as smoked paprika, pumpkin seeds and cilantro.

Notes

*Alternatively use pre-made vegetable stock or broth and use just enough to cover the vegetables in the stockpot.