Carrot Ginger Soup with Cashews

A smooth and naturally creamy soup made with sweet carrots, fresh ginger, and blended cashews. Brightened with lemon, this soup is balanced, clean, and full of flavor.

Serves: 4–6 | Prep Time: 15 minutes | Cook Time: 30 minutes

Ingredients

• 2 tablespoons olive oil

• 1 medium onion, chopped

• 2 cloves garlic, chopped

• 1 tablespoon fresh ginger, grated

• 4 cups carrots, chopped

• ½ cup unsalted cashews

• 4 cups salt-free vegetable broth

• ¼ teaspoon freshly ground black pepper

• ⅛ teaspoon ground nutmeg

• 1 tablespoon fresh lemon juice

• 1 teaspoon apple cider vinegar (optional)

Instructions

1. Heat the olive oil in a large pot over medium heat.

2. Add the onion and cook for 4–5 minutes until softened.

3. Add the garlic and ginger and cook for 1–2 minutes until fragrant.

4. Add the carrots and cashews and cook for another 3–5 minutes, stirring occasionally.

5. Pour in the broth and bring to a boil.

6. Reduce to a simmer and cook for 20–25 minutes, until the carrots are very tender.

7. Blend the soup until completely smooth using an immersion blender or standard blender.

8. Stir in the black pepper, nutmeg, lemon juice, and vinegar (if using).

9. Taste and adjust brightness with additional lemon juice if desired.

Cook’s Note

For an extra silky texture, soak the cashews in hot water for 10 minutes before adding. The soup will thicken as it sits—add additional broth when reheating if needed.