Cashew Ginger Carrot Soup


I’ve been feeling carrots lately. I’ve made a watered down version of this soup twice since January; (literally watered down; I skipped the chickpeas and the pita and the zatar and the veggie stock, and just made it with water; still totally delicious). And this weekend I decided to invent my own pureed carrot soup with just a few simple ingredients:


Carrots, ginger, cashews, water. C’est tout. 


Cashew Ginger Carrot Soup

3 large carrots, chopped thinly

1/4 c   cashews

1 inch ginger, grated

2-3 c water, depending on how thick you like your soup

Chop carrots and place in a pot. Add cashews. Grate ginger into the pot. Add water and bring to a boil. Simmer until the carrots are tender. Use an immersion blender (or pour into a standing blender) and blend until smooth.

Excellent spice toppings: cinnamon, cayenne pepper, pinch salt.


Have you been enjoying a particular soup lately? 

3 thoughts on “Cashew Ginger Carrot Soup

  1. FoodFeud says:

    This sounds so easy! I love that you cook the cashews right in the water and blend everything up. I stopped eating carrots for a while because I was paranoid I’d turn orange hah but luckily that;s over now.

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