Cashew Carrot Ginger Soup (Vegan)
Serves 4
5 mins prep
20 mins cook
25 mins total
A deliciously creamy Vegan Carrot Cashew Ginger Soup quickly and easily made as a dump and start recipe for the Instant Pot or on the stovetop. Vegan, dairy-free, gluten-free, soy-free and refined sugar-free.
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Instant Pot Instructions
Combine garlic, carrots, cashews, ginger root, water/broth, milk, sugar, mustard, turmeric, and pepper. Stir well.
Place the lid on the pressure cooker and seal the vent. Cook on manual high pressure for 20 minutes.
Quick release pressure. Stir in lemon juice.
Using a blender, food processor or immersion blender, carefully (it will be hot!) blend until smooth and creamy, about 2 minutes. Salt to taste.
Garnish with freshly chopped cilantro, serve and enjoy!
Stovetop Instructions
In a large pot over high heat combine garlic, carrots, cashews, ginger root, water/broth, milk, sugar, mustard, turmeric, and pepper. Stir well. Bring to boil, cover and reduce to a simmer.
Simmer for 20 minutes or until all is tender.
Turn off heat. Stir in lemon juice.
Using a blender, food processor or immersion blender, carefully (it will be hot!) blend until smooth and creamy, about 2 minutes. Salt to taste.
Garnish with freshly chopped cilantro, serve and enjoy!
