Name: Cashew Carrot Ginger Soup
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 1/2 teaspoon ground turmeric; 1 tablespoon lemon juice; 1 13.5 ounce can coconut milk; 4 large carrots; 1/2 cup raw cashews; 1/2 teaspoon ground yellow mustard; sea salt or pink salt; 1 inch knob ginger root; fresh cilantro; 2 garlic cloves; 3 cups water or vegetable broth; 1/4 teaspoon freshly ground black pepper; 1 teaspoon coconut sugar

Carrot Soup

What ingredients are needed to make Carrot Soup?

How do I prepare the carrots for the soup?

What cooking technique is best for making Carrot Soup?

Can I make substitutions for certain ingredients?

How can I adjust the consistency or texture of the soup?

What are some common mistakes to avoid when making Carrot Soup?

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.

Tree Nuts

Gluten Free

Lactose Free

Mediterranean

Vegetarian

Vegan

Seasonings

gram

ground turmeric

Juice

milliliter

lemon juice

Canned & Dry Milk

canned unsweetened coconut milk

Fresh Vegetables

carrot

Nuts Seeds & Mixes

raw cashews

dry mustard

sea salt

fresh ginger

fresh cilantro

garlic

Water

water

black pepper

Sugars & Sweeteners

coconut sugar

Copper

Minerals

Zinc

Calories

Iron

Sugar

Carbohydrates

Total polyunsaturated fatty acids

Calcium

Magnesium

Phosphorus

Selenium

Vitamin E

Vitamins

Protein

Vitamin C

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Alpha-carotene

Vitamin A

Beta-carotene

Lutein+zeaxanthin

Dietary Folate Equivalents

Vitamin K

Saturated Fat

Total monounsaturated fatty acids

Lycopene

Beta-cryptoxanthin

Trans fatty acids

Dietary Fiber

Potassium

Sodium

Manganese

Choline

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Cashew Carrot Ginger Soup 

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