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Carrot Ginger Soup

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  • Author: Georgia @ Full of Beans
  • Prep Time: 15
  • Cook Time: 20
  • Total Time: 35
  • Category: Soup
  • Cuisine: American


Colorful, sweet and soothing, this soup is a delicious treat anytime!


Units Scale
  • 4 1/2 cups vegetable broth
  • 5 large organic carrots, chopped
  • 1 medium onion, chopped
  • 2 inches fresh ginger root, chopped
  • 1/2 cup raw cashews
  • 1 tsp salt
  • black pepper to taste (i use several good grinds)


  1. Soak cashews in enough hot water to cover well and set aside.
  2. Combine all other ingredients in a soup pot and bring to boil, cooking until carrots are very tender.
  3. Drain cashews. Ladle out of pot about 1 cup of broth and blend with cashews in a high speed blender until smooth and creamy.
  4. Return cashew mixture to pot and stir well.
  5. Blend the entire soup until smooth with an immersion blender or, in batches, in the high speed blender.
  6. Adjust salt and pepper to taste.
  7. Add water if thicker than desired consistency.


  • The recipe calls for raw cashews, but I have use roasted cashews in a pinch without any problem as long as I used a good high speed blender. I use a Vitamix.
  • This soup is also good at room temperature or cold, making it a nice portable meal! 🙂


  • Serving Size: 6