AuthoradminCategoryAppetizers, Carrots, Cashews, Coconut Milk, Fall, Gluten Free, Grain Free, Party, Soups, Thanksgiving, Vegan, VegetarianCuisineHealthy, Indian, Kid-FriendlyCooking MethodBoiling, SauteeingDifficultyBeginnerHappy Monday everyone! I have a great #meatlessmonday soup for you today. Not only is this super healthy (and vegan) but it tastes amazing!
Carrot Cashew Ginger Soup is a fab go-to meal for busy nights & the best part is you’ll likely have some left over for lunch too.
Place carrots in a saucepan with broth & coconut milk. Bring to a boil. Reduce to a simmer. Cover & cook until carrots are tender (about 15-20 minutes)
Heat olive oil in a skillet. Add diced onion, garlic & cumin. Cook over medium heat until onions are translucent, about 5 minutes. Add ginger & salt. Cook another 10 minutes stirring often.
Combine carrots, cashews & onion mixture. Blend on a soup setting in batches. Reheat if needed before serving. Top with peeled carrots & chopped cashews.
Ingredients
Directions
Place carrots in a saucepan with broth & coconut milk. Bring to a boil. Reduce to a simmer. Cover & cook until carrots are tender (about 15-20 minutes)
Heat olive oil in a skillet. Add diced onion, garlic & cumin. Cook over medium heat until onions are translucent, about 5 minutes. Add ginger & salt. Cook another 10 minutes stirring often.
Combine carrots, cashews & onion mixture. Blend on a soup setting in batches. Reheat if needed before serving. Top with peeled carrots & chopped cashews.
