Go Back
carrot ginger soup recipe
Print Recipe
No ratings yet

Cashew Carrot Ginger Soup

Delicious hot or cold.
Course: Soup
Keyword: 15 minutes, carrots, cashews, ginger, soup


  • 1 tablespoon olive oil
  • 1 cup diced onion
  • 1 tablespoon minced garlic
  • 2 tablespoons peeled and grated ginger
  • 1 teaspoon salt
  • ¼ teaspoon cinnamon
  • ¼ teaspoon cumin
  • ¼ teaspoon allspice
  • ¼ teaspoon ground anise or fennel seed
  • 2 pounds carrots, peeled and cut into 1-inch pieces; or bagged baby carrots
  • 4 cups water or vegetable stock
  • ¾ cup toasted cashews
  • 1 cup coconut milk


  • Heat oil in a saucepan or stockpot over medium heat. Add onion and cook until tender and translucent.
  • Reduce heat to low, add garlic, ginger, salt and spices; sauté 10 minutes or until onion is soft.
  • Add carrots, and stir to coat with the spice mixture.
  • Add water or vegetable stock, increase heat, cover, and boil 15–20 minutes, until carrots are tender.
  • Stir in toasted cashews and coconut milk; return to a low boil for 5 minutes.
  • Remove from heat, and use an immersion blender or food processor to puree the soup until smooth.


But Wait, There’s More
Combine a cup of Pacific Cashew Carrot Ginger soup with 2 tablespoons of your favorite almond butter, and ½ teaspoon cayenne pepper; heat in a saucepan over low heat until warm. Drizzle over stir-fried veggies—such as zucchini, broccoli florets, sliced red bell pepper, sliced onion and chickpeas—and steamed brown rice.
We love Pacific for its commitment to traceable, organic, non-GMO ingredients; animal welfare; and a goal of zero-waste. But most of all, we love its chemical- and preservative-free Tetra Pak cartons that are recyclable in many Colorado curbside recycling programs. To find out if your county participates, visit recyclecartons.com.