Vegan Cashew Carrot Ginger Soup (Instant Pot + Stovetop)

A deliciously creamy Vegan Carrot Cashew Ginger Soup quickly and easily made as a dump and start recipe for the Instant Pot or on the stovetop. Vegan, dairy-free, gluten-free, soy-free and refined sugar-free.

Carrots are plentiful this time of year and I was itching to create something where they are the star of the show. This soup is rather uplifting with its notes of ginger which add a nice flavor punch but do not result in a spicy soup. The cashews add a nice touch of protein and when combined with coconut milk—result in a super creamy soup. I certainly cannot stop at one bowl with this delightful soup, and I so hope you find you feel the same way too!

Super creamy! Very flavorful. Quick and easy to make. Satisfyingly filling. Gluten-free, dairy-free, vegan, soy-free, refined sugar-free.

Ingredients:

• 2 garlic cloves crushed
• 4 large carrots scrubbed and sliced into coins
• 1/2 cup raw cashews
• 1 inch knob ginger root roughly chopped
• 3 cups water or vegetable broth
• 1 13.5 ounce can coconut milk full-fat
• 1 teaspoon coconut sugar or any granulated sweetener
• 1/2 teaspoon ground yellow mustard
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon lemon juice
• sea salt or pink salt to taste
• fresh cilantro for garnish