Cashew Carrot Ginger Soup: Your New Cozy Vegan Favorite

Let’s talk comfort in a bowl. This Cashew Carrot Ginger Soup is everything you didn’t know your chilly evenings were missing. It’s creamy, cozy, and bursting with warm, gingery goodness. Whether you’re craving a reset after a weekend of indulgence or need a quick weeknight meal that doesn’t skimp on flavor, this one’s got your back.

And yes, it checks all the boxes: it’s a vegan carrot soup with a silky texture, loaded with flavor thanks to Thai red curry and creamy coconut milk, and made even richer with blended cashews. Whether you’re a plant-based pro or just soup-curious, this bowl will win you over in one spoonful.

Why You’ll Love This Cashew Carrot Ginger Soup

• It’s vegan, but doesn’t feel like you’re sacrificing a thing.
• Made creamy without dairy thanks to cashews and coconut milk.
• Packs a gingery punch that clears your sinuses (in the best way).
• The Instant Pot makes it practically hands-free.
• Thai red curry gives it an exotic twist you didn’t know carrot soup needed.

Ingredients

• 1 tbsp canola oil (15 ml)
• 1 medium onion, diced
• 2 garlic cloves, minced
• 3 tsp fresh ginger, minced (15 g)
• 4 cups carrots, peeled and chopped (500 g)
• 1 can of coconut milk (400 ml)
• 4 cups vegetable broth (960 ml)
• 3 tbsp Thai red curry paste (45 g)
• ½ cup cashews, finely chopped (65 g)
• ⅓ cup maple syrup (80 ml)
• Salt and pepper to taste
• 1 tsp fresh cilantro, minced (optional)

How to Make This Creamy Ginger Soup

1. Set your Instant Pot to the “sauté” function. Add canola oil and onion with a pinch of salt. Sauté for 2–3 minutes until translucent.
2. Toss in the garlic and ginger. Cook for 1–2 minutes until your kitchen smells amazing.
3. Add chopped carrots. Sauté for 1 more minute.
4. Turn off sauté mode. Add coconut milk, broth, red curry paste, chopped cashews, and maple syrup. Stir well.
5. Secure the lid and cook on “high pressure” for 30 minutes (or use the “soup” function).
6. Once done, quickly release the pressure carefully.
7. Transfer soup to a blender and blend until completely smooth and creamy.
8. Taste, then season with salt and pepper. Garnish with cilantro and crushed cashews if you’re feeling fancy.

Soup-Making Tips to Keep It Simple (and Delicious)

• Don’t skip the Thai red curry paste. It adds heat, depth, and that unmistakable Thai flair.
• No Instant Pot? No problem. Simmer on the stove for about 40 minutes until carrots are soft.
• Raw cashews blend best when soaked first, but Instant Pot cooking softens them just fine.
• Want a thinner soup? Add a bit more broth after blending until it’s your preferred texture.
• Maple syrup balances the spice beautifully—but you can use honey (if not vegan) or agave.

Kitchen Memories: Why This Soup Has a Special Place in My Heart

I made this Cashew Carrot Ginger Soup for the first time when my youngest caught a winter cold. I wanted something soothing, warming, and easy on the tummy. This creamy ginger soup was a hit—even with my picky eater, which felt like a miracle in itself. Since then, it’s been our go-to comfort soup, especially when the weather turns moody and we need something that hugs us from the inside out.

What to Serve with This Thai Red Curry Soup

This soup is a meal on its own but plays well with others:

• Warm naan or crusty sourdough bread for dipping
• A light green salad with citrus vinaigrette
• Rice or quinoa if you want to bulk it up
• A crisp glass of white wine (for the grown-ups)

It also makes a delicious starter for a Thai-inspired dinner spread.

How to Store and Reheat

• Let soup cool completely before storing.
• Store in an airtight container in the fridge for up to 4 days.
• To reheat, gently warm on the stovetop or microwave in a covered bowl, stirring halfway through.
• Freezes beautifully! Portion into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

FAQs

Can I make this without an Instant Pot?

Totally! Use a large pot on the stove and simmer for 35-40 minutes until the carrots are soft.

Is this soup spicy?

It has a gentle kick from the curry paste, but it’s more flavorful than hot. Adjust to taste!

Can I skip the cashews?

You can, but they add richness. If needed, use more coconut milk or a spoon of almond butter.

Is this a good make-ahead meal?

Absolutely. The flavors deepen over time, making it even better the next day.

The Cozy Vegan Soup You’ll Want on Repeat

Cashew Carrot Ginger Soup isn’t just another vegan carrot soup. It’s creamy, comforting, and packed with flavor that feels both indulgent and nourishing. Whether you’re battling the winter blues or just looking for an easy Instant Pot soup that checks all the boxes, this recipe will quickly become a staple in your rotation. So ladle up a bowl, cozy up on the couch, and let this soup do its magic.

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Cashew Carrot Ginger Soup

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• Author: Amanda Thompson
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Diet: Vegan

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Description

Cashew Carrot Ginger Soup is a creamy, cozy vegan dish packed with warming flavors. Blended with cashews and coconut milk for a silky texture, it gets a punch of ginger and Thai red curry paste that makes every spoonful vibrant and comforting. Made easily in an Instant Pot (or on the stove), it’s perfect for weeknight dinners, meal prep, or when you need a nourishing bowl of comfort.

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Ingredients

Scale 1x2x3x

• 1 tbsp (15 ml) canola oil

• 1 medium onion, diced

• 2 garlic cloves, minced

• 3 tsp (15 g) fresh ginger, minced

• 4 cups (500 g) carrots, peeled and chopped

• 1 can (400 ml) coconut milk

• 4 cups (960 ml) vegetable broth

• 3 tbsp (45 g) Thai red curry paste

• ½ cup (65 g) cashews, finely chopped

• ⅓ cup (80 ml) maple syrup

• Salt and pepper to taste

• 1 tsp fresh cilantro, minced (optional)

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Instructions

• Set Instant Pot to “sauté.” Add canola oil and onion with a pinch of salt. Cook 2–3 minutes until translucent.

• Stir in garlic and ginger, cooking 1–2 minutes.

• Add carrots and sauté 1 more minute.

• Turn off sauté. Stir in coconut milk, broth, curry paste, cashews, and maple syrup.

• Lock lid and cook on high pressure for 30 minutes (or use “soup” function).

• Carefully quick-release pressure.

• Blend soup until smooth and creamy.

• Taste, season with salt and pepper, and garnish with cilantro or crushed cashews.

Notes

No Instant Pot? Simmer on stovetop 35–40 minutes until carrots soften.

Soak cashews beforehand for an even creamier blend (optional).

Thin with extra broth if needed.

Maple syrup balances spice; substitute with honey (non-vegan) or agave.

Freezes well—store in portions up to 3 months.

• Prep Time: 10 minutes
• Cook Time: 30 minutes (Instant Pot)
• Category: Soup
• Method: Pressure Cooking / Blending
• Cuisine: Fusion (Thai-inspired)