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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Calories

206

Serves

6

Cooking Time

35

Ingredients

  • 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

Preparation

  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.


About The Author

Annabelle Randles

See My Recipes

My name is Annabelle. Originally from France, I now live in London, UK. I am passionate about food and the environment. I love cooking seasonal vegetarian and vegan dishes and sharing them with my friends and family. You will find my recipes on my blog, The Flexitarian, where I hope to encourage more and more people to embrace a plant-based diet.

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