The cashews add some creaminess so you can do without dairy cream. The ginger gives this soup a little bit of a kick which is perfect when you need a warming meal. This vegan Carrot & Cashew Soup is a warming blend of carrot, apple, curry, cashews, and ginger. Smooth and velvety, it is delicious with some crusty gluten-free bread.

Harvest Cashew Soup [Vegan, Gluten-Free]

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Cooking Time



  • 1 3/4-pounds carrots
  • 1 medium apple
  • 3/4 cup cashew nuts
  • 2 tablespoons olive oil
  • 1 medium onion
  • 3 garlic cloves
  • 2 tablespoons freshly grated ginger
  • 1 tablespoon mild curry powder
  • 4 cups vegetable stock
  • 2 cups water
  • Lemon juice to taste
  • 1-ounce fresh coriander


  1. Heat the olive oil in a large saucepan.
  2. Add finely chopped onion and crushed garlic. Fry gently for a minute then add grated ginger and curry powder.
  3. Fry until onion is soft.
  4. Add carrot and cored apple cut into medium pieces.
  5. Add vegetable stock, water, and cashews. Bring to the boil then cook covered under medium heat for about 25 minutes until carrots are tender.
  6. When done, add fresh coriander to soup. Blend together until smooth.
  7. Season to taste with lemon juice.
  8. Serve with your favorite gluten-free bread!

Nutritional Information

Per Serving Calories: 206 | Carbs: 18 g | Fat: 13 g | Protein: 4 g | Sodium: 104 mg | Sugar: 11 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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