Gluten-Free Creamy Cashew Carrot Ginger Soup

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A Gluten-Free, Vegan Creamy Cashew Carrot Ginger Soup packed with powerful antioxidants. The gorgeous golden creamy carrot soup is lightly flavoured with nutmeg, cinnamon, lime juice and a boost of spicy ginger. I also added cashews to this healthy vegan recipe for extra creaminess. I promise you, this soup is sooo good!.

With a few simple ingredients, this immune-boosting carrot ginger soup has a lot of punchy flavours. What I love about this nourishing vegan soup, it is delicious hot or cold. I hope you will enjoy this refreshing soup this summer or heat it up for cold winter months. The best part is, you can have this soup ready from start to finish under 30 minutes. If you are looking for more soup recipes check out our favourites ->

Ingredients

  • 2 Tbsp. Extra virgin oil
  • 1 medium onion, chopped
  • 2 garlic cloves, chopped
  • 2 Tbsp. Grated ginger
  • 1/4 tsp. GF ground nutmeg
  • 1/4 tsp. GF ground cinnamon
  • 2 lb. carrots, roughly chopped
  • 1 tsp. Himalayan salt
  • 4 cups water
  • 3/4 cup raw cashews, soaked 2 hours, drained and rinsed
  • 1 Tbsp. Fresh lime juice
  • Optional toppings; fresh herbs of choice, grated carrots, coconut cream
  • Instructions

  • Sauté onions and garlic in a soup pot until soft. About 5 minutes
  • Stir in ginger, nutmeg and cinnamon until combined
  • Add carrots, salt and water. Bring to boil, cover and reduce heat to simmer. Cook until carrots are tender, about 10 - 15 minutes
  • Blend soup with cashews in a food processor or high-speed blender until smooth and creamy
  • Add fresh lime juice and adjust salt if needed. Serve hot or cold


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