Velvety carrot soup

Velvety carrot soup

Mar 9 2020


10 mn

Serves 5

This tastes almost sweet! The more carrots you add, the thicker the consistency... I serve it with a rosemary focaccia and dinner is done!


  • 10 carrots, chopped
  • 1 onion, peeled and chopped
  • 2 celery stalks, chopped
  • 2 garlic cloves
  • 1 piece of ginger, peeled
  • 1 tsp of cumin
  • 1 tsp of turmeric
  • 4-6 cups of veggie stock
  • 1/2 cup of cashews
  • 1 tsp of salt
  • 1/2 tsp of pepper
  • 3 tsp of olive oil (or ghee or a mix of both)


In a large pot, heat the olive oil and cook the onion and celery for 2-3 minutes. Add the garlic, ginger and all the spices and stir until fragrant for minutes or 2.

Add the carrots and toss it to coat and bring maximum flavor out for another 2-3 minutes. Add the stock and cashews, bring to boil and simmer for 10-15 minutes, until carrots are soft and you can pick through with a fork.

Using an immersion blender, puree until smooth, or transfer to Vitamix and blend.

Leave a comment