Vegan Carrot Cashew Soup Recipe
Prep Time:
10 minutes
Cook Time:
45 minutes
Servings:
6 Servings
Ingredients
  • ½ cup raw cashews
  • 2 pounds carrots, cut into chunks
  • ½ onion, chopped
  • 5 chopped garlic cloves
  • 2 tablespoons oil
  • 1 ½ teaspoons salt, divided
  • 6 cups vegetable broth
  • ½ teaspoon coriander
  • ½ teaspoon cumin
  • ¼ teaspoon pepper
  • ½ lemon
Directions
  1. Preheat oven to 400 F.
  2. Cover the cashews with boiling water and soak for 30 minutes.
  3. Combine the carrots, onion, garlic, oil, ½ teaspoon salt, and the pepper in a large bowl.
  4. Put the vegetable mixture onto a baking sheet and bake for 45 minutes stirring halfway.
  5. Drain the cashews and rinse.
  6. Add the cashews and ½ cup of water to a high-speed blender and blend until smooth.
  7. Keeping the blended cashews in the blender, add the roasted vegetable mixture and broth, and blend.
  8. Pour the blended soup into a large pot and add the remaining salt, coriander, cumin, and lemon juice. Stir.
  9. Serve the vegan carrot cashew soup. Top with fresh herbs if desired.