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Vegan Creamy Roasted Carrot Ginger Soup

Close-up of a vibrant orange Vegan Creamy Roasted Carrot Ginger Soup topped with a swirl of white cream.
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This recipe yields a rich, dairy-free soup using roasted carrots for deep flavor and soaked cashews for a smooth, creamy texture, balanced with fresh ginger.

Ingredients

Scale
  • 2 lbs carrots, peeled and roughly chopped
  • 1 large yellow onion, quartered
  • 4 cloves garlic, unpeeled
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup raw cashews, soaked in hot water for 30 minutes, then drained
  • 4 cups vegetable broth
  • 1 tablespoon fresh ginger, grated
  • 1/4 cup full-fat coconut milk (from a can)
  • 1 teaspoon maple syrup (optional)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Toss the chopped carrots, onion quarters, and unpeeled garlic cloves with olive oil, salt, and pepper on a baking sheet.
  3. Roast for 30 to 35 minutes, until the carrots are tender and slightly caramelized.
  4. Peel the roasted garlic cloves and discard the skins.
  5. Transfer the roasted vegetables to a high-speed blender.
  6. Add the drained, soaked cashews, vegetable broth, grated ginger, coconut milk, and maple syrup (if using) to the blender.
  7. Blend on high speed until the soup is completely smooth and creamy. This may take 1 to 2 minutes.
  8. Pour the soup into a saucepan and heat gently over medium-low heat until warmed through. Do not boil.
  9. Taste and adjust seasoning if needed before serving.

Notes

  • For an extra smooth texture, strain the soup through a fine-mesh sieve after blending.
  • Garnish individual bowls with toasted pumpkin seeds or a swirl of extra coconut cream.
  • If you do not have a high-speed blender, soak the cashews longer (up to 4 hours) to ensure they break down fully.

Nutrition

Find it online: https://cookifyme.com/vegan-creamy-roasted-carrot-ginger-soup/