Creamy Carrot and Cashew Soup

Great to warm you up on a cool day. The blended cashews make it super creamy without adding any dairy.

Serves 4-6 people


1 large onion, finely chopped

2 large cloves of garlic

2 Tbsp olive oil

6 large carrots

4 cups chicken or vegetable broth

3 tsp coriander

1/2 tsp cinnamon

1 tsp sea salt

1/2 cup cashews soaked overnight (or for an hour in boiling water)


Add olive oil to a large saucepan and heat over medium heat. Add the onion and garlic and cook until the onion is soft. Add everything else except for the salt and cashews and bring to a boil.

Reduce the heat and simmer until the carrots are soft.

Meanwhile, rinse the cashews and add to 1/2 cup water. Blend until smooth and creamy.

Remove from the heat and blend the soup with a stick-blender. Add the cashew cream and sea salt and stir until combined.

Serve warm with warm crusty bread and a sprinkling of parsley and/or drizzled with your favourite oil.

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