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Carrot and Ginger Soup with Cashew Cream

T'is the season for warm, yummy and healthy soups. So, I wanted to share this yummy gluten free and dairy free recipe that my partner so lovingly perfected.


For the soup:

2-3 lbs of carrots

8 cups of veggie broth (easy to make, see tip below)

2 Tbsp Olive oil

1 large or 2 medium onions chopped

2-3 tsp freshly grated ginger

½ tsp curry power

¼ tsp ground cumin

1/8 tsp each of coriander, allspice, and cinnamon

1 tsp sea salt or to taste

Optional: pinch of red pepper flakes

For the cashew cream:

1 cup raw cashews

1 cup water

2 tsp fresh lemon juice (1 lemon)

¼ tsp salt

Pinch of nutmeg

Make it

Heat oil in a large pot, at least 6 quarts, and sauté onion with a pinch of salt until golden. Add carrots, ginger, all the spices, and stir to combine. Let the flavors bloom for a minute or two, then add most of the broth. Cook for 20 – 30 minutes, until the carrots are soft. Transfer to a blender or use an immersion blender to puree the mixture. Add remaining broth if needed to reach a smooth, bisque-like consistency.

For the cashew cream, put 1 cup cashews and 1 cup water into a blender, along with the lemon juice, salt and nutmeg. Blend until smooth and creamy, 2 – 3 minutes depending on your blender.