Creamy Carrot Cashew Ginger Soup

Happy 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.

2 pounds peeled carrots, cut into 1 inch pieces

3 cups low sodium vegetable broth

1 cup unsweetened light coconut milk

1 medium onion (1cup), diced

2 cloves minced garlic

2 tablespoons olive oil

1/2 teaspoon cumin

1 teaspoon salt

2 tablespoons freshly grated ginger

3/4 cup unsalted toasted cashews

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.

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Creamy Carrot Cashew Ginger Soup