Carrot Cashew Curry Soup
Creamy, vibrant, and bursting with cozy flavors, this Carrot Cashew Curry Soup is the ultimate bowl of comfort. Made with a harmonious blend of sweet carrots, nutrient-rich cashews, warming curry spices, and velvety coconut milk, this vegan soup is as indulgent as it is nourishing. The addition of fresh ginger and lime juice brings a refreshing zing, while the soaked cashews add a luscious creaminess without any dairy. Perfect for a dinner starter or a satisfying lunch, this easy-to-make recipe comes together in under an hour and is ideal for meal prep. Garnish with fresh cilantro for a bright, herbaceous finish. Whether you're looking for a healthy weeknight dinner or a flavorful soup to impress guests, this carrot cashew curry soup delivers on both taste and nutrition. Keywords: carrot cashew curry soup, creamy vegan soup, carrot coconut milk soup, curry spiced soup recipes, easy healthy soups.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 6 cups carrots, peeled and chopped
- 1 cup raw cashews, soaked and drained
- 4 cups vegetable broth
- 1 cup coconut milk
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons lime juice
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
Instructions
In a large pot, heat the olive oil over medium heat.
Add the diced onion and sauté for 5 minutes, until softened and translucent.
Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
Add the chopped carrots to the pot and stir to combine.
Add the soaked and drained cashews, vegetable broth, curry powder, ground cumin, salt, and black pepper.
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20 minutes or until the carrots are soft.
Carefully transfer the soup to a blender in batches (or use an immersion blender in the pot) and blend until smooth and creamy.
Return the blended soup to the pot and stir in the coconut milk and lime juice. Adjust seasoning with more salt and pepper if needed.
Heat the soup over low heat for 2-3 minutes until warmed through.
Serve hot, garnished with chopped fresh cilantro if desired.
Nutrition Facts
Calories |
2058 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.8 g | 131% | |
| Saturated Fat | 17.8 g | 89% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6851 mg | 298% | |
| Total Carbohydrate | 257.9 g | 94% | |
| Dietary Fiber | 52.4 g | 187% | |
| Total Sugars | 101.5 g | ||
| Protein | 56.1 g | 112% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 668 mg | 51% | |
| Iron | 23.0 mg | 128% | |
| Potassium | 7007 mg | 149% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
