Description
Cashew Carrot Ginger Soup is a creamy, cozy vegan dish packed with warming flavors. Blended with cashews and coconut milk for a silky texture, it gets a punch of ginger and Thai red curry paste that makes every spoonful vibrant and comforting. Made easily in an Instant Pot (or on the stove), it’s perfect for weeknight dinners, meal prep, or when you need a nourishing bowl of comfort.
Ingredients
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1 tbsp (15 ml) canola oil
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1 medium onion, diced
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2 garlic cloves, minced
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3 tsp (15 g) fresh ginger, minced
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4 cups (500 g) carrots, peeled and chopped
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1 can (400 ml) coconut milk
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4 cups (960 ml) vegetable broth
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3 tbsp (45 g) Thai red curry paste
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½ cup (65 g) cashews, finely chopped
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⅓ cup (80 ml) maple syrup
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Salt and pepper to taste
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1 tsp fresh cilantro, minced (optional)
Instructions
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Set Instant Pot to “sauté.” Add canola oil and onion with a pinch of salt. Cook 2–3 minutes until translucent.
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Stir in garlic and ginger, cooking 1–2 minutes.
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Add carrots and sauté 1 more minute.
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Turn off sauté. Stir in coconut milk, broth, curry paste, cashews, and maple syrup.
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Lock lid and cook on high pressure for 30 minutes (or use “soup” function).
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Carefully quick-release pressure.
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Blend soup until smooth and creamy.
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Taste, season with salt and pepper, and garnish with cilantro or crushed cashews.
Notes
No Instant Pot? Simmer on stovetop 35–40 minutes until carrots soften.
Soak cashews beforehand for an even creamier blend (optional).
Thin with extra broth if needed.
Maple syrup balances spice; substitute with honey (non-vegan) or agave.
Freezes well—store in portions up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes (Instant Pot)
- Category: Soup
- Method: Pressure Cooking / Blending
- Cuisine: Fusion (Thai-inspired)