Creamy Cashew Carrot Ginger Soup
This vibrant, soul-warming bowl blends earthy carrots with the zesty kick of fresh ginger for a sophisticated, dairy-free meal. By using raw cashews and creamy coconut milk as a base, this soup achieves a velvety, bistro-style texture without any heavy cream. Perfectly prepared in an Instant Pot, this nutrient-dense, vegan-friendly dish is the ultimate solution for a fast, delicious, and healthy weeknight dinner that the whole family will love.
- Prep Time: 15
- Cook Time: 20
- Total Time: 35
- Yield: 6 servings
- Category: Dinner
- Method: Pressure Cooking
- Cuisine: Fusion
- Diet: Vegan
Ingredients
1 tablespoon canola oil
1 medium onion, diced finely
2 garlic cloves, minced
3 teaspoons fresh ginger, minced
4 cups carrots, peeled and chopped into 1/2-inch pieces
1 cup raw cashews
1 can (400ml) full-fat coconut milk
4 cups vegetable broth
1 tablespoon Thai red curry paste
Instructions
Set the Instant Pot to saute mode and heat the canola oil.
Add the onion and saute until translucent.
Stir in the garlic, ginger, and Thai red curry paste, cooking for 1 minute until fragrant.
Add the chopped carrots, raw cashews, and vegetable broth to the pot.
Secure the lid and set to high pressure for 8 minutes.
Allow for a natural pressure release for 5 minutes, then quick release remaining pressure.
Stir in the coconut milk.
Use an immersion blender to process the soup until completely smooth and velvety.
Serve warm, optionally garnished with fresh cilantro or extra toasted cashews.
Notes
Ensure carrots are cut into uniform pieces for even cooking. If you do not have an immersion blender, carefully transfer to a standard blender in batches. The soup stores well in the refrigerator for up to 4 days and can be frozen for up to 3 months.
Find it online: https://cookingwithramsay.com/cashew-carrot-ginger-soup/