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Vegan Cashew Carrot Ginger Soup (Instant Pot + Stovetop)

Blossom Lady
Jul 08, 2021 08:11 AM
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.


  • 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
Prep Time:
5 minutes
Cook Time:
20 minutes
Total Time:
25 minutes
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