blog/ Easy/ Gluten Free/ Instant Pot/ Pareve/ Recipes/ Soup/ Vegan/ Vegetarian

Carrot Cashew Ginger Soup

Two lbs. of Rainbow Carrots and a Blender….

Carrots. They’re not just for bunnies. On freezing cold nights, sometimes only a hearty bowl of soup will do the trick. So what was I going to do with 2 lbs. of rainbow carrots? I made a shredded carrot salad with the first lb., but was still pondering what to do with the rest when the weather got really icy. The result? Delicious, really satisfying carrot soup so thick that everyone thought it was a chowder. It also had a golden orange color so everyone wondered if there was corn or cream in the recipe. Nope. Neither!

Carrot Cashew Ginger Soup (Instant Pot)

Print Recipe
Serves: 4

Ingredients

  • 1 lb. rainbow carrots (or any carrots)
  • 3 cups water
  • 1 cup unsweetened natural soy milk
  • 1 cup cashews
  • 1/2 tsp. sea salt
  • 1/2 tsp. black pepper
  • 1 tsp. ginger paste (or 2/3 tsp. grated fresh ginger)
  • 1 shallot chopped
  • 1 tsp. nutritional yeast
  • 1 tsp. light olive oil
  • 1 tsp. sesame oil (optional)
  • 1/2 tsp. celery seed

Instructions

1

Cover cashews with one of the cups of water

2

Peel carrots or scrub and cut into small chunks

3

Simmer shallot in olive oil until browned, or use the (darker olive oil gives the soup a deeper taste) or use the sauté function in the Instant Pot. Add shallots to Instant Pot.

4

Add water and soy milk to Instant Pot, add remaining ingredients and stir so all seem mixed slightly

5

Set Instant Pot to Pressure Cook for 15 minutes

6

Wait for steam to come down or release pressure

7

Pour cooked soup into bowl and use a stick mixer to puree

8

If you aren't using an Instant Pot, cook until the carrots and cashews are both tender or full mush.

Notes

If you don't like nutritional yeast AKA "nooch" feel free to leave it out. Same with ginger paste. If desired, add 1/2 tsp. or more of curry powder for a little more heat Garnish with cashews, carrot slices or even air dried corn for crunch Please also note, that while I'm the queen of ingredient substitution, I would not advise using any soy milk with sweeteners or added ingredients, it creates this weird fuzzy texture in the finished product. It's fine once it's blended, but looks pretty gross until that point.

Want to talk recipes or anything else? Please use the handy dandy contact form below to start a conversation:

 

You Might Also Like

No Comments

Leave a Reply

Subscribe to The Evolved Foodie™ Newsletter

Sign up for exclusive content, recipe updates and information, tasty news tidbits, giveaways and more...

Success!

%d bloggers like this: