Velvety, gingery and packed with lots vitamins and nutrients, this Creamy Carrot and Ginger Soup is delicious way to eat your carrots.
[Recipe Updated 9/11/19, original post 12/28/17]: It’s currently pouring outside and I can’t help but crave this soup. It is the epitome of creamy and comforting! This soup is a repeat on our lunch/dinner menu during the fall and winter months, or anytime my dad is in town (it’s his favorite).
A new variation to this soup I like to do, is adding butternut squash. I add about 1 cup of roasted butternut squash puree to the carrots and turns out delicious! It lends a milder velvety flavor with the same orange/yellow hue. And of course this soup is still dairy free! Woot woot!
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!
Once surprising thing about this soup is that it 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!
Makes 4 main portions or 6 small side portions
Ingredients
- 3/4 cup cashews, soaked, drained and rinsed
- 1 tablespoon olive oil (or coconut oil)
- 1 small onion, chopped
- 2 cloves garlic, chopped
- 8-10 carrots, peeled and roughly chopped
- 1 stalk celery, roughly diced small
- 1 ½ inch piece of ginger, minced
- 1 tsp salt
- 4 cups vegetable broth
Instructions
- Rinse and soak cashews in enough water to cover them, while you prep the rest of the soup.
- In a large pot or Dutch oven, heat oil over medium heat. Add onion and celery. Cook, stirring frequently, for about 5-6 minutes or until onions appear soft.
- Add garlic, carrots, ginger, and salt. Cook for 4 minutes.
- Add broth. Cover and bring to a boil. Reduce heat and simmer until carrots are soft, about 20 minutes.
- Add cashews to the soup.
- Using a blender or immersion blender, blend the soup until creamy.
- Serve with a drizzle of coconut milk or heavy cream.
Notes
Great topping for this soup are: sesame seeds, poppy seeds, candied ginger, toasted pistachios, homemade croutons, yogurt, coconut milk or a drizzle of heavy cream. Soup freezes well without milk or cream. Add those just before eating.
Originally posted 2019-09-11 07:20:00.
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