Carrot ginger soup for the soul.
Carrot ginger soup is made for your soul. And it is also made super creamy without any dairy and with the magic of raw cashews. And they don’t require soaking because they are going to simmer in our stock and get nice and plump prior to blending.
This carrot soup takes twenty minutes to cook and requires just a handful of pantry ingredients like low-sodium vegetable broth, olive oil and ground ginger. I chose to make this soup with ground ginger instead of fresh because it abundant in my pantry right now and it is a great way to consume the power-packed root in an affordable, accessible way.
Creamy Carrot Ginger Soup with Black Pepper
- 2 tablespoons olive oil
- 2 cups carrots, diced small
- 2 cloves garlic, minced
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1 teaspoon ground ginger
- 4 cups low-sodium vegetable broth
- 1 cup raw cashews
- 1/4 cup carrot top leaves (or fresh parsley)
- 1 tablespoon apple cider vinegar
In a soup pot heat the olive oil over low-medium heat. Add the carrots, garlic, salt, pepper and ginger and sauté for 10 minutes.
Turn the heat up to medium and add in the broth, cashews and carrot tops. Stir and bring to a gentle simmer, continue to cook at a simmer for ten minutes.
Remove the soup from the heat and add in the apple cider vinegar and stir. Transfer to a blender and process until smooth. Serve warm.