Roasted Carrot Cashew Soup with Warm Spices
Creamy vegan soup built on roasted carrots, onions, and garlic blended with soaked cashews for richness. Warm coriander and cumin notes are balanced by bright lemon juice. Perfect for weeknight dinners or meal prep; this version skips cream entirely, relying on cashew paste for body. Serve hot with crusty bread or fresh herb garnish.
Ingredients
- ½ cup raw cashews
- 2 pounds carrots, cut into chunks
- ½ onion, chopped
- 5 garlic cloves, chopped
- 2 tablespoons oil
- 1 ½ teaspoons salt, divided
- 6 cups vegetable broth
- ½ teaspoon coriander, ground
- ½ teaspoon cumin, ground
- ¼ teaspoon pepper, black
- ½ lemon, juiced
- fresh herbs, for garnish(optional)
Instructions
- 1
Preheat oven to 400F.
- 2
Cover cashews with boiling water and soak 30 minutes.
- 3
Toss carrots, onion, garlic, oil, 1/2 teaspoon salt, and pepper together in a bowl.
- 4
Spread vegetable mixture on a baking sheet and roast 45 minutes, stirring halfway through.
- 5
Drain and rinse soaked cashews.
- 6
Blend drained cashews with 1/2 cup water until completely smooth.
- 7
Add roasted vegetable mixture and broth to the blender with cashew cream and blend until smooth.
- 8
Transfer blended soup to a large pot and stir in remaining salt, coriander, cumin, and lemon juice.
- 9
Heat through and serve hot, garnished with fresh herbs if desired.
Tips
Soak cashews in boiling water for creamy texture without overnight soaking. Drain thoroughly before blending to avoid watery soup.
Roasting vegetables concentrates natural sugars and deepens flavor. Stir halfway for even caramelization on all pieces.
Add lemon juice gradually, tasting as you go. Acidity brightens spice notes and balances richness of cashew cream.
Good to Know
Refrigerate in airtight container up to 5 days. Freeze up to 3 months in freezer-safe containers, leaving 1 inch headspace.
Make through blending step, refrigerate overnight. Reheat gently on stovetop with splash of broth to loosen if needed.
Ladle into bowls. Top with fresh cilantro, parsley, or chives. Serve with crusty bread, crackers, or alongside a simple green salad.
Common Mistakes
Do not skip rinsing drained cashews to avoid gritty texture or bitter aftertaste.
Do not over-roast vegetables; they will become mushy and lose bright flavor.
Substitutions
Vegan Options
Nut-Free Alternatives
General Alternatives
FAQ
Can I make this without a high-speed blender?
Yes. Use an immersion blender in the pot after transferring soup. Blend in batches or work longer. Texture may be slightly less silky but result is still creamy.
What if I don't have vegetable broth?
Substitute water in equal amount. Increase salt slightly and consider adding miso paste or soy sauce for umami depth. Taste and adjust seasoning.
How long does this soup keep and can I freeze it?
Keep refrigerated 5 days in an airtight container. Freezes well up to 3 months. Thaw overnight in fridge and reheat gently, thinning with broth if separated.