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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 128.2
  • Total Fat: 7.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 68.1 mg
  • Total Carbs: 15.3 g
  • Dietary Fiber: 3.4 g
  • Protein: 2.7 g

View full nutritional breakdown of Easy Carrot Cashew Ginger Soup (Vegan) calories by ingredient
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Easy Carrot Cashew Ginger Soup (Vegan)

Submitted by: ANARIE

Introduction

I could eat this soup as a dessert! It's just slightly sweet, with a spicy bite from the ginger. It's also extremely low in sodium. I could eat this soup as a dessert! It's just slightly sweet, with a spicy bite from the ginger. It's also extremely low in sodium.
Number of Servings: 5

Ingredients

    1 pound carrots, peeled and cut into large chunks
    4 cups water
    1 T olive oil
    3/4 c chopped onion
    2 T grated fresh ginger
    2 cloves garlic, crushed
    1/8 tsp ground fennel seed
    1/8 tsp cinnamon
    1/8 tsp cumin
    1/3 cup cashews
    Juice of one large lemon
    Light coconut milk as needed (I used about 1 cup of Silk Coconut beverage, much lower in fat and calories than canned)

Tips

Experiment with the spices. If you can't find fennel, add a star anise to the carrots while they cook. Try allspice or cloves if you like them. I've seen a very similar soup with a little dried mint, and I think a very small amount of fresh basil would be very nice, too, especially if you can get lemon or lime basil.


Directions

Place carrots and water in a small to medium saucepan. Bring to a boil, then cover and cook until carrots are very soft, 10-15 minutes.

Meanwhile, heat oil in a skillet over medium heat. Add onions and cook until translucent. Add ginger, garlic, and spices and cook until onion is soft.

Place carrots, onion mixture, cashews, and lemon juice in blender and puree until smooth, adding coconut milk as needed to thin.

Serving Size: Makes about 5 one-cup servings






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