Cashew Carrot Ginger Soup

Cashew Carrot Ginger Sauce

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Cashew Carrot Ginger Soup


  • 3 tablespoons olive oil
  • 2 cups chopped carrots
  • 1 small shallot, chopped
  • 1 garlic clove, peeled and smashed
  • 1 tablespoon baharat seasoning
  • 2 teaspoons ground ginger
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup cashews soaked in boiling water for at least 4 hours
  • 1 teaspoon orange zest
  • 2-3 cups vegetable broth


  1. Preheat the oven to 300 F
  2. In a 9x13 baking dish combine, all the ingredients up to the black pepper, fully coating the carrots and shallots in the oil and seasoning.
  3. Bake the carrots in the oven for about 25-30 minutes or until they just begin to soften.
  4. Then add a cup of the vegetable broth to the baking dish and place it bak into the oven for another 15-20 minutes or until the carrots are super soft.
  5. Drain and rinse the cashews then add them to a blender
  6. Next add everything from the baking dish to the blender with another 2-3 cups of warm vegetable broth.
  7. Blend it on high speed until a thick and creamy soup is made.
  8. Pour and enjoy 🙂
  9. To make the DIP version just leave out the extra 2 cups of vegetable broth and place it in the fridge for 2-3 hours after blending to firm up.

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