Cashew Carrot Ginger Soup
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 1 Tbs coconut oil
  • ½ C raw cashews
  • 1 onion, diced
  • 1 inch piece of ginger, peeled and minced
  • 6-8 carrots, chopped
  • 8 C vegetable or chicken stock
  • ½ tsp sea salt
  1. Heat a large pot add cashews and stir around until lightly toasted. Remove from pot and set aside.
  2. Melt coconut oil and add onion and ginger, cook until soft.
  3. Add carrots and toasted cashews and cover with stock, add salt and bring to a simmer for about 20 minutes.
  4. Using an immersion blender to puree once the carrots are nice and soft.
  5. Serve with green onion, extra toasted cashews, toasted coconut or quality sour cream or yogurt.
Recipe by Naked Cuisine at