Creamy Cashew Carrot Ginger Soup (Vegan & Gluten-Free)

If there’s one soup that’s guaranteed to warm both your heart and belly, it’s this cashew carrot ginger soup. With its rich, velvety texture and perfect balance of sweetness, spice, and creaminess, it’s the ideal dish to cozy up with. Plus, it’s entirely vegan and gluten-free, making it perfect for all kinds of dietary needs. Made in the Instant Pot, it’s easy to whip up in under an hour—so let’s dive in!

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Why You’ll Love This Recipe

There are so many reasons to fall in love with this cashew carrot ginger soup! Here are a few:

• Vegan & Gluten-Free: No dairy, no gluten—just pure, wholesome goodness.
• Rich in Flavor: The combination of carrots and ginger creates a sweet and slightly spicy base, while the cashews and coconut milk add a silky, luxurious texture.
• Easy to Make: Thanks to the Instant Pot, this soup is almost effortless. Just a bit of sautéing, and then the Instant Pot takes over.
• Perfect for Meal Prep: This soup stores wonderfully, making it ideal for reheating throughout the week.
• Customizable: Love more spice? Add extra Thai red curry paste! Prefer a milder version? Simply leave it out.

The Taste

Imagine a spoonful of creamy, slightly sweet carrot goodness with a kick of ginger and a hint of Thai red curry. It’s silky, smooth, and deeply flavorful. The addition of coconut milk gives it an irresistible richness, while the cashews add an unexpected nuttiness that takes it to the next level. Plus, the ginger adds a warming element, perfect for chilly evenings.

Benefits of This Soup

Not only is this soup flavorful, but it’s also packed with nutrients! Carrots are high in beta-carotene, which supports eye health, while ginger has anti-inflammatory properties. Cashews add healthy fats and protein, and coconut milk is rich in lauric acid, which supports the immune system. It’s comfort food you can feel good about eating!

Ingredients You’ll Need

Here’s what you’ll need to make this creamy cashew carrot ginger soup:

• 1 tbsp canola oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 3 tsp fresh ginger, minced
• 4 cups carrots, peeled & chopped into small pieces
• 1 (400ml) can coconut milk
• 4 cups vegetable broth
• 3 tbsp Thai red curry paste
• ½ cup cashews, finely chopped
• ⅓ cup maple syrup
• Salt and pepper to taste
• 1 tsp cilantro, minced (optional)

Tools You’ll Need

• Instant Pot (or another pressure cooker)
• High-powered blender (for achieving a smooth texture)
• Cutting board and sharp knife for prepping the vegetables

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Ingredient Substitutions and Additions

• Cashews: If you don’t have cashews on hand, you can substitute them with almonds or macadamia nuts for a similar creaminess.
• Thai Red Curry Paste: Feel free to skip it or reduce the quantity if you prefer a milder flavor. You could also substitute with a curry powder or chili paste.
• Maple Syrup: Honey or agave syrup works well if you don’t have maple syrup.
• Coconut Milk: If you prefer a lighter version, you can use lite coconut milk or even almond milk. It will slightly reduce the richness but still be delicious!

How to Make Cashew Carrot Ginger Soup

Here’s a step-by-step guide to making this delicious soup:

1. Sauté the Aromatics: Turn on the “sauté” setting on the Instant Pot and add 1 tablespoon of canola oil. Once heated, add the diced onion and a generous pinch of salt. Sauté for 2 to 3 minutes until translucent.
2. Add Garlic & Ginger: Add the minced garlic and ginger to the pot and continue to sauté for another 1 to 2 minutes until fragrant.
3. Add the Carrots: Toss in the chopped carrots and sauté for an additional minute.
4. Add the Remaining Ingredients: Turn off the “sauté” setting and add the coconut milk, vegetable broth, Thai red curry paste, chopped cashews, and maple syrup.
5. Pressure Cook: Close the Instant Pot lid and cook on high for 30 minutes. Alternatively, use the “soup” setting if your model has it.
6. Blend: Once done, quick-release the pressure and carefully transfer the soup to a blender. Blend until smooth.
7. Season & Serve: Taste and adjust seasoning with salt and pepper. Garnish with fresh cilantro and additional crushed cashews if desired.

What to Serve with Cashew Carrot Ginger Soup

This soup pairs beautifully with crusty bread, or you could serve it with a simple green salad to keep the meal light. It also goes well with a side of roasted vegetables or a grain like quinoa to make it more filling.

Tips for Making the Perfect Soup

• Use a High-Quality Blender: The smoother your soup, the better. A powerful blender will help break down all the ingredients for a perfectly creamy consistency.
• Spice Level: If you love heat, add another tablespoon of Thai red curry paste. If you’re sensitive to spice, start with half the amount and adjust as you go.
• Storage: This soup keeps well in the fridge for up to 5 days or can be frozen for up to 3 months.

How to Store Leftovers

• Refrigerator: Store in an airtight container for up to 5 days.
• Freezer: Freeze in individual portions for up to 3 months. To reheat, thaw in the fridge overnight and warm on the stove or in the microwave.

Frequently Asked Questions

Can I make this soup without an Instant Pot?

Absolutely! You can make this soup on the stovetop by following the same instructions. Simply simmer the soup on medium heat for 25-30 minutes until the carrots are tender, then blend as instructed.

How can I make the soup even creamier?

If you want an extra thick and creamy soup, try adding an extra handful of cashews or reducing the amount of vegetable broth slightly.

What can I substitute for Thai red curry paste?

You can swap it for a tablespoon of curry powder or even a mild chili paste if you prefer.

More Cozy Soups to Try

If you loved this recipe, you’ll want to check out these other comforting soup recipes:

• Creamy Roasted Butternut Squash Soup – A Cozy Fall Favorite
• Apple and Cheddar Soup – A Cozy Fall Comfort in a Bowl
• Lasagna Soup Recipe – Cozy, Saucy, and So Easy

Share Your Creations

Did you make this recipe? I’d love to see how it turned out! Snap a picture and share it on Pinterest so we can all admire your delicious work!

Nutritional Information (per serving)

• Calories: 226
• Sugar: 11.9g
• Sodium: 566mg
• Fat: 15.7g
• Saturated Fat: 10g
• Carbohydrates: 21.2g
• Fiber: 2.9g
• Protein: 3.4g

Now go grab your Instant Pot, whip up this creamy cashew carrot ginger soup, and enjoy a comforting bowl of deliciousness!

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