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
