Vegan carrot soup | Quick soup Meal | Easy soup Recipes
Carrot Cashew

Carrot Cashew Soup

Carrot Cashew Soup is a filling meal option, this recipe serves 4. The cashew nuts give this soup a creamy taste that everyone will enjoy. Soup is great a dinner option in winter, I always like to balance cooked meals with a crunchy green salad on the side.


1 kilo carrots
1/2 clove garlic
1/2 onion
1 onion
1/2 cup cashew nuts
2 cups veg stock
1/3 cup lemon juice
1/2 teaspoon pepper
1/2 cup unsweetened almond milk

micro greens
crushed cashews


Food processor


  1. Peel carrots and cut into chucks, put them into your steamer to cook. Around 20-25 minutes depending on the size of the slices, just test, you want them to be soft when you take them off the boil.
  2. Soak the cashew nuts in water.
  3. Lightly sauté the onion and garlic with a splash of olive oil just enough to clarify.
  4. Then add 1 1/2 cups water to cook simmer till cooked through. Usually once the water fully evaporates the onion and garlic will be fully cooked.
  5. Allow carrots, onion and garlic to cool.
  6. Once the vegetables are cooled drain the cashew nuts.
  7. Add the cashew nuts to food processor.
  8. Add carrots, onion, garlic, vegetable stock, lemon juice, pepper and almond milk.
  9. Blend to a thick creamy soup.
  10. Warm to serve, if heating on the stove top use a large pot and stir as it heats. Be mindful that this is a thick soup, if you bring it to the boil too quickly it can splatter and this is an easy way to burn yourself (I usually heat mine in the microwave)
  11. Decorate with some crushed cashews and micro greens.


Serve with you favourite french bread.


Recipe by Catherine Carr 


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