Velvety, gingery and packed with lots vitamins and nutrients, this Creamy Carrot and Ginger Soup is delicious way to eat your carrots.
A few months ago, shortly after baby Beany was born, my mom-in-law (Oba) had us over for dinner. This was such a treat because these days any meal I don’t have to cook is AMAZING!
For dinner, Oba served up a simple yet incredible meal! Carrot Ginger Soup and a few other delicious sides. Now normally I am not a huge creamy soup fan but this time was different!
Creamy, gingery, slightly sweet and completely comforting! I thought about this soup for weeks after that night! How could a soup with such few ingredients be so insanely tasty and complex?! So of course, I set out to make it at home!
With just a few main ingredients (carrots, onion, garlic, cashews and ginger), this soup comes together easily. Plus it’s one of those meals that is just as delicious in the summer months as it is in heart of winter!
Also it’s rather unbelievable that this soup has no dairy! Instead it’s thickened by cashews! Yep! That’s a thing! Who knew! Apparently cashews are used a lot in vegan cooking to thicken things. Food science my friends… pretty darn cool!
The perfect bowl of soup for lunch, or as dinner with a lovely frittata on the side or a potato gratin. Make this soup for your littles too, they will love it! It took my toddler a little convincing, but after she tried one bite, she was a fan!
And don’t forget if you have leftovers this soup freezes well for a future meal. LOVE IT!