Description
This thick and creamy cashew carrot ginger soup is an easy, flavorful vegan dish packed with the warmth of fresh ginger and sweetness of carrots. Rich in nutrients, gluten-free, and made effortlessly in the Instant Pot, it’s perfect for a cozy, comforting meal any day of the week!
Ingredients
Scale
- 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)
Instructions
- Turn on the “sauté” setting on the Instant Pot and add the canola oil. Sauté the diced onion with a pinch of salt for 2-3 minutes until softened.
- Add the minced garlic and ginger, and sauté for 1-2 minutes until fragrant.
- Stir in the chopped carrots and cook for another minute.
- Turn off the sauté setting, then add the coconut milk, vegetable broth, Thai red curry paste, cashews, and maple syrup.
- Secure the Instant Pot lid and cook on “high pressure” for 30 minutes.
- Once the cooking time is done, quick-release the pressure valve.
- Carefully transfer the soup to a blender and blend until smooth.
- Add salt and pepper to taste, garnish with cilantro or additional cashews (optional), and enjoy!
Notes
- For an even creamier texture, use a high-powered blender.
- Adjust spiciness by adding or reducing Thai red curry paste.
- This soup can be stored in the fridge for up to 5 days or frozen for 3 months.
- Serve with crusty bread or a light salad for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 226kcal
- Sugar: 11.9g
- Sodium: 566mg
- Fat: 15.7g
- Saturated Fat: 10g
- Unsaturated Fat: 4.8g
- Trans Fat: 0
- Carbohydrates: 21.2g
- Fiber: 2.9g
- Protein: 3.4g
- Cholesterol: 0