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Carrot Ginger Soup

Turn a bag of carrots into a creamy, restaurant quality soup in less than 30 minutes.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course lunch, Side Dish, Soup
Servings 6


  • 1 tablespoon olive oil
  • 2 pounds carrots
  • 2 onions diced
  • 2 stalks celery diced
  • 2 cloves garlic minced
  • 2 tablespoons ginger minced (or 2 tsp dried ginger)
  • 1" piece fresh turmeric or 1 tsp dried turmeric
  • ½ tsp salt
  • ¼ tsp pepper
  • 5 cups vegetable stock
  • 3 tablespoons each of pumpkin seeds and hemp seeds optional for garnish

Cashew Cream

  • ½ cup cashews soaked to soften
  • 1 cup water


  • Soak cashews in hot water while preparing other ingredients.
  • Peel carrots and cut into coins. Dice onions and celery and mince garlic and ginger.
  • In a large saucepan heat olive oil.
  • Add onions and sauté for three minutes. Add carrots, celery, garlic, ginger, turmeric, salt and pepper and sauté another 3 minutes.
  • Add water and bring to a boil. Reduce heat and simmer for 10 minutes, until carrots are tender.
  • While vegetables are cooking, drain cashews. Blend cashews and water in high speed blender to make cashew cream.
  • Once carrots are soft, use an immersion blender to blend the soup. Alternately use a blender and blend into batches, taking care to not splash hot liquid. Stir in cashew cream and heat.
  • Serve topped with ½ tablespoon pumpkin seeds and ½ tablespoon hemp seeds (optional).
Keyword carrot ginger soup, carrot soup, plant based, Soup, vegan soup, vegetarian soup