Cashew Carrot Ginger Soup

Warm up with a bowl of delicious Cashew Carrot Ginger Soup, a vegan delight bursting with flavor and nutrients! This comforting recipe combines cashews, carrots, and ginger to create a creamy treat that’s perfect for any occasion. Packed with vitamins and healthy fats, it’s not only tasty but also nourishing. Dive into the full recipe now to discover easy steps and tips for customization. Click to explore and savor this delightful soup today!

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Ingredients

1 cup raw cashews, soaked for 4 hours

4 large carrots, peeled and chopped

1 onion, chopped

2 cloves garlic, minced

2 tablespoons fresh ginger, grated

4 cups vegetable broth

1 tablespoon olive oil

1 teaspoon ground cumin

1/2 teaspoon turmeric powder

Salt and pepper to taste

Fresh cilantro for garnish

Juice of 1 lime

Instructions

Begin by draining and rinsing the soaked cashews and set aside.

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

Stir in the minced garlic and grated ginger; cook for another minute until fragrant.

Add the chopped carrots, cumin, turmeric, and season with salt and pepper. Sauté for another 5 minutes.

Pour in the vegetable broth and bring to a boil. Lower the heat and simmer for about 20 minutes, or until the carrots are tender.

Once the carrots are cooked, remove the pot from heat. Using an immersion blender, blend the soup until smooth. Alternatively, you can blend it in batches in a standard blender, being careful with the hot liquid.

Add the soaked cashews and lime juice to the blended soup and blend once more until completely smooth and creamy. Adjust seasoning to taste.

Return the soup to heat if necessary, warming it through before serving.

Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4

- Presentation Tips: Serve hot in bowls, garnished with chopped fresh cilantro, a drizzle of olive oil, and lime wedges on the side for an extra zing!