Spicy Carrot Ginger Soup

This spicy, creamy soup is delicious any time of the year. Rich in antioxidants, it tastes great as a main course (served along with a salad and bread) or as an appetizer before your main dish.

Scroll down to download a FREE pdf of the recipe.

You can find this and other tasty recipes in my newly released book, The Vegan Transformation: A Journey to Heal Yourself and The World. While this book is not a cookbook per se (it’s about the mind-body-spirit benefits of plant-powered, vegan living), it does include 25 great recipes created by some wonderful plant-based culinary creators.

Creamy Carrot Ginger Soup Recipe

• 2 – 3 cups of chopped carrots
• 1 large onion (diced)
• 4 cups water
• 1/2 cup raw cashews (soaked for 2 hours, drained, and rinsed)
• 2 to 3 tsp curry powder (use more or less depending on how spicy you like it)
• 1 tsp to 2 tsp fresh grated ginger
• 2 TBSP soy sauce or Braggs Liquid Aminos
• Salt and pepper, as needed
• Cilantro or parsley for garnish

In a large soup pot, combine the carrots, onions, and water.  Add the curry powder and ginger.  Cover and bring to a boil, then turn down the heat and simmer for 10-15 minutes until vegetables are tender.  Place the cooked vegetables, cooking liquid, cashews, and soy sauce into the blender, and blend until creamy.  You may have to do this in batches. If the soup is too thick, add more water. Adjust seasonings and add optional salt and pepper as desired. Serve hot and garnish with parsley or cilantro.

Watch a video of me preparing Carrot Ginger Soup HERE.

FREE Download of Spicy Carrot Ginger Soup recipe below