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+ servings

Carrot Ginger Soup with Cashew Cream


  • Soup
  • 3 lbs carrots, washed, peeled and cut into 1" pieces
  • 1 cup white wine
  • 7 cups vegetable (or chicken stock) or cold water
  • 1 ½ tsp sea salt
  • 2 Tbsp coconut oil
  • 2 ½ cups yellow onions, chopped
  • 2 ½ tsp grated fresh ginger
  • ½ tsp curry powder
  • ¼ tsp ground cumin
  • tsp ground cinnamon
  • tsp ground allspice
  • tsp ground coriander
  • 1 pinch red pepper flakes (more or less, depending on your tolerance for heat)
  • ¼ tsp maple syrup, optional

  • Cashew cream
  • 1 cup raw cashews (preferably organic, soaked overnight and rinsed)
  • 1 cup water
  • 2 tsp fresh lemon juice
  • ½ tsp sea salt
  • pinch of freshly grated nutmeg


  • Cashew Cream
  • Soak the cashews in water for a couple of hours (or overnight). Drain and rinse the cashews
  • In the bowl of a food processor, add cashew cream ingredients. Blend until smooth (~ 3 minutes)

  • Soup
  • In a 6 - 8 quart pot, heat the coconut oil over medium heat.
  • Add the onions, along with a strong pinch of sea alt and sauté until golden.
  • Add the carrots and spices. Stir to combine.
  • De-glaze the pan with 1 cup of white wine, and then add the remaining 7 cups (Magic Mineral Broth or cold water) and one more strong pinch of sea salt.
  • Cook over medium heat until the carrots are tender (~ 20-25 minutes)
  • In a blender or food processor, purée the soup in batches, adding the cooking liquid first and then the carrots.
  • Blend until very smooth, adding additional liquid to achieve your desired thickness. Return to the pot, add the maple syrup and reheat slowly.
  • To serve, ladle the soup into bowls and swirl the cashew cream throughout. Top with pumpkin seeds and curly parsley