Creamy Carrot Ginger Soup
Author:This creamy vegan carrot ginger soup with roasted spicy curry cashews is a delicious immune-boosting recipe that’s easy to make in just 20 minutes. It’s flavorful, simple, and low on calories!
Ingredients
Carrot Ginger Soup
- 1 tbsp coconut or olive oil
- 1 onion diced
- 3 garlic cloves minced
- 1 oz fresh ginger minced
- 2-3 tsp yellow curry powder
- 17.6 oz carrots peeled and cut into pieces
- 4.2 oz potatoes peeled and cut into pieces
- 2 ½ cups vegetable broth
- ½ cup coconut milk full-fat
- 1 tsp red paprika powder
- ⅛ tsp chili powder optional to taste
- salt and pepper to taste
- squeeze of lemon or lime juice optional
Roasted Curry Cashews
- ¾ cup raw cashew nuts
- 1 tsp coconut oil
- ½ tsp curry powder
- ¼ tsp red paprika powder
- salt and pepper to taste
Further toppings (optional)
- shredded coconut
- fresh parsley or coriander
- limes
Instructions
*Note: Please watch the recipe video for visual instruction and read the tips above!
Carrot Ginger Soup
- Heat the oil in a large heavy-bottomed pot (or a deep pan) over medium-high heat. Add the onion and sauté for 2-3 minutes until translucent. Then add garlic and ginger and sauté for another minute. Now add curry, paprika, and chili powder and sauté briefly to unfold flavors. Then add the carrots and potatoes and sauté briefly.
- Now pour in the vegetable broth and bring everything to a boil. Reduce the heat to low and simmer covered for about 15 minutes, or until the carrots and potatoes are soft enough to mash easily.
- Add the coconut milk, salt, pepper, and a squeeze of lemon or lime juice to taste. Then purée the soup in a blender until creamy or use a stick blender. Taste and adjust seasonings as needed. (Optional step: To bring the flavors together, leave the creamy soup in the pot covered on the warm stove for another 5 minutes).
Roasted Curry Cashews
- While the soup is simmering, prepare the cashews. Preheat the oven to 338°F (170°C) and line a small baking sheet with parchment paper. Melt the coconut oil in the microwave.
- Put the cashews in a small bowl. Add melted coconut oil, curry powder, paprika powder (and a little salt and pepper as desired), and stir to combine.
- Place onto the prepared baking sheet and roast for about 8-10 minutes until golden brown, stirring 2 or 3 times. (Note: please keep an eye on the nuts, as they can burn quickly).
- Serve the soup in bowls and garnish with roasted cashews, shredded coconut, fresh parsley or coriander, and lime wedges.
- Serve warm and enjoy!
Video
Notes
- You can use regular potatoes, sweet potatoes, or even pumpkin or butternut squash. Also, other veggies are a great addition.
- Instead of coconut milk, you can also use another dairy-free cream, such as soy, almond, or oat cream. You can even make your own cashew cream by blending ⅓ cup soaked cashews (or cashew butter) + ⅓ cup water until creamy.
- The soup can be kept covered for up to 3 days in the refrigerator. Then, simply reheat on the stove. It can also be frozen for longer storage.
- Nutrition information does not include toppings.
- Please read my blog post for tips regarding recipe variations, and further information.
Nutritions
Serving: 1Serving | Calories: 141kcal | Carbohydrates: 13g | Protein: 2g | Fat: 10g | Saturated Fat: 9g | Sodium: 613mg | Potassium: 293mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1319IU | Vitamin C: 9mg | Calcium: 21mg | Iron: 2mg
Nutrition is calculated automatically and should be used as estimate.
Did you make this recipe?Mention @biancazapatka or tag #biancazapatka!