Curried Carrot Soup with Cashew Cream

Simple soups may be one of my most favorite things and this soup can't get any easier. Carrots, onions, ginger, curry powder and vegetable broth. Easy peasy with a touch of cashew cream. Dinner will be ready in under 30 minutes!

Curried Carrot Soup with Cashew Cream

Curried Carrot Soup with Cashew Cream

Serves 4

Curried Carrot Soup
  • 1 onion, roughly chopped
  • 6 cups carrots, peeled & roughly chopped
  • 1/2" piece of ginger, peeled
  • 1 tbsp curry powder
  • vegetable broth, to cover
  • Cashew Cream
  • 1/2 cup cashews
  • 1/3 cup nutritional yeast
  • 1 clove garlic
  • water to thin


    Roughly chop the onions and peeled carrots and add to a large pot. Peel about a 1/2" piece of ginger and also add in. Cover with as much vegetable broth to keep the veggies swimming, and sprinkle in 1 tbsp of curry powder. Heat on medium high for about 20 minutes until the veggies are soft.


    While the veggies are cooking add 1/2 cup of cashews, 1/3 cup of nutritional yeast, and 1 clove of garlic to your Vitamix, food processor or blender. Start to blend with 1 cup of water and continue to add more until you get a thin sauce.


    Once the veggies are soft, add the veggies and broth to your Vitamix, food processor, or blender and blend until you get a thick soup. Top with cashew cream and any additional curry powder if you like it a little more spicy!