Why You’ll Love This Recipe
- Quick and Easy: Made in an Instant Pot, this soup comes together swiftly, making it ideal for busy weeknights.
- Healthy and Nutritious: Packed with vitamins from carrots and the anti-inflammatory benefits of ginger, it’s both delicious and good for you.
- Creamy Without Dairy: Cashews and coconut milk provide a luscious creaminess without the need for dairy products.
- Flavorful Kick: A touch of Thai red curry paste adds a subtle spice that elevates the overall taste.
Ingredients
- 1 tablespoon canola oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 4 cups carrots, peeled and chopped
- 1 cup raw cashews
- 3 cups vegetable broth
- 1 cup coconut milk
- 1 tablespoon Thai red curry paste
- 1 tablespoon maple syrup
- Salt and pepper to taste
- Fresh cilantro and crushed cashews for garnish
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Sauté Aromatics: Set the Instant Pot to the sauté function. Add canola oil and chopped onion; cook for 2-3 minutes until softened. Add minced garlic and ginger; sauté for an additional minute.
- Add Carrots: Incorporate the chopped carrots into the pot, stirring occasionally for about a minute.
- Combine Remaining Ingredients: Turn off the sauté function. Add raw cashews, vegetable broth, coconut milk, Thai red curry paste, and maple syrup. Stir to combine.
- Pressure Cook: Secure the Instant Pot lid and set it to high pressure for 30 minutes. Once the cooking time is complete, perform a quick release to release the pressure.
- Blend the Soup: Carefully transfer the cooked mixture to a blender. Blend until smooth and creamy. Alternatively, use an immersion blender directly in the pot.
- Season and Serve: Taste and adjust seasoning with salt and pepper as needed. Serve hot, garnished with fresh cilantro and crushed cashews.
Servings and Timing
- Servings: This recipe yields approximately 4 servings.
- Preparation Time: 10 minutes
- Cooking Time: 30 minutes
- Total Time: 40 minutes
Variations
- Spice Level: For a spicier version, increase the amount of Thai red curry paste or add a pinch of red pepper flakes.
- Herb Substitutions: If you’re not a fan of cilantro, garnish with fresh parsley or green onions instead.
- Nut-Free Option: Replace cashews with sunflower seeds and use oat milk instead of coconut milk to make the soup nut-free.
- Additional Vegetables: Incorporate sweet potatoes or butternut squash for added depth and sweetness.
Storage/Reheating
- Refrigeration: Store leftover soup in an airtight container in the refrigerator for up to 5 days.
- Freezing: This soup freezes well for up to 3 months. Allow it to cool completely before transferring to freezer-safe containers.
- Reheating: Reheat on the stovetop over medium heat until warmed through, stirring occasionally. If the soup has thickened, add a splash of vegetable broth or water to reach the desired consistency.
FAQs
What can I use instead of an Instant Pot?
If you don’t have an Instant Pot, you can make this soup on the stovetop. Sauté the aromatics and carrots in a large pot, add the remaining ingredients, bring to a boil, then simmer until the carrots are tender before blending.
Can I use roasted cashews instead of raw?
Raw cashews are preferred for their neutral flavor and creaminess. Roasted cashews may alter the taste and texture of the soup.
Is this soup suitable for freezing?
Yes, this soup freezes well. Ensure it’s fully cooled before transferring to freezer-safe containers. Thaw in the refrigerator overnight before reheating.
How can I adjust the thickness of the soup?
For a thicker soup, reduce the amount of vegetable broth slightly. For a thinner consistency, add more broth or coconut milk until you reach the desired texture.
What can I serve with this soup?
This soup pairs well with crusty bread, a side salad, or a grilled cheese sandwich for a more substantial meal.
Can I make this soup ahead of time?
Absolutely! This soup’s flavors deepen over time, making it an excellent make-ahead option. Store it in the refrigerator and reheat when ready to serve.
Is there a substitute for Thai red curry paste?
If Thai red curry paste is unavailable, you can use a combination of curry powder and a pinch of cayenne pepper to achieve a similar flavor profile.
Can I use light coconut milk?
Yes, light coconut milk can be used for a lower-fat version, though the soup will be less creamy.
How do I make the soup smoother?
To achieve an ultra-smooth texture,
creamy Cashew Carrot Ginger Soup
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
This Creamy Cashew Carrot Ginger Soup is a rich and velvety blend of sweet carrots, spicy ginger, and buttery cashews, all enhanced with coconut milk and Thai red curry paste. Naturally vegan, gluten-free, and dairy-free, this easy Instant Pot soup is packed with flavor and nutrition. Perfect for meal prep and freezer-friendly, this comforting soup is ideal for busy weeknights!
Ingredients
- 1 tablespoon canola oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 4 cups carrots, peeled and chopped
- 1 cup raw cashews
- 3 cups vegetable broth
- 1 cup coconut milk
- 1 tablespoon Thai red curry paste
- 1 tablespoon maple syrup
- Salt and pepper to taste
- Fresh cilantro and crushed cashews for garnish
Instructions
- Sauté Aromatics: Set the Instant Pot to sauté mode. Add canola oil and onion; cook for 2-3 minutes until softened. Stir in garlic and ginger, sauté for 1 more minute.
- Add Carrots: Toss in chopped carrots and stir for 1 minute.
- Combine Ingredients: Turn off sauté mode. Add cashews, vegetable broth, coconut milk, Thai red curry paste, and maple syrup. Stir to combine.
- Pressure Cook: Seal the Instant Pot lid and cook on high pressure for 30 minutes. Quick release the pressure.
- Blend Until Smooth: Transfer the mixture to a blender and blend until creamy, or use an immersion blender directly in the pot.
- Season & Serve: Adjust salt and pepper to taste. Serve hot, garnished with cilantro and crushed cashews.
Notes
- Adjust the spice level by adding more Thai red curry paste or a pinch of red pepper flakes.
- For a nut-free version, substitute cashews with sunflower seeds and use oat milk instead of coconut milk.
- Add extra vegetables like sweet potatoes or butternut squash for extra depth of flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Instant Pot (Pressure Cooker)
- Cuisine: Thai-Inspired
