Warmly spiced with ginger, cumin, turmeric and other spices, slightly sweet, and velvety in texture. This creamy soup is perfect to boost health and warm the soul. We’ve lightened this soup and made it vegan by omitting any dairy and using cashews to help thicken it and make it oh-so-creamy. The ginger and spices used have powerful anti-inflammatory properties that help strengthen our immune system and support our body’s detoxification efforts. The go-to soup to help recover from periods of too many indulgences!
Carrot Ginger Soup
- 1 lb (about 7-8 medium) carrots, peeled and roughly diced
- 1 medium red onion, diced
- 3-4 cloves of garlic, peeled and smashed
- 1-2 tablespoons fresh gingerroot, peeled and finely minced or grated (the more ginger used, the more punchy heat the soup will have, so if you have a low tolerance for heat, 1 tablespoon is plenty)
- 1 tablespoon extra-virgin olive or coconut oil
- 1 tablespoon ground turmeric
- 1/2 teaspoon each of ground cumin and cinnamon
- 1/4 teaspoon allspice (optional)
- 1 tablespoon sea salt
- Generous sprinkling of freshly ground black pepper
- 6 cups water (or low-sodium organic vegetable broth)
- 1/3 cup raw, unsalted cashews (this will give the soup a creamier texture, and add a dose of healthy fats and minerals, but can be omitted if not available or there’s a nut allergy)
- Optional garnish (green onions, parsley) and freshly ground black pepper.
Heat the oil in a medium soup pot, over medium heat. Add the onion and garlic and sauté for 2 minutes. Add in the carrots and ginger and sauté 2-3 minutes. Pour in the water (or broth) and add in all the seasonings. Cover the pot and bring to a simmer. Let it simmer for about 30 minutes, until the carrots are soft. Add in the cashews and cook for another 10 minutes. Use an immersion blender and blend until smooth. Or, working in small batches, and using a food processor or blender, process the soup until smooth. Adjust the seasoning if needed. Top with optional garnish (green onions, parsley) and freshly ground black pepper.
Leftovers can be refrigerated and consumed within 3-4 days, or frozen in batches.