Carrot Quinoa Cashew Soup

Carrot Quinoa Cashew Soup

Carrot Quinoa Cashew Soup with roasted carrots is a creamy and delicious soup that is easy to prepare and can be enjoyed year-round. Try serving with toast or crackers.


Serves: 6-8 cups

Carrot Quinoa Cashew Soup

  • 7-8 large carrots
  • 1/2 yellow onion, diced
  • 4 garlic cloves
  • 1/2 cup quinoa
  • 3/4 cup cashews, soaked
  • 6 cups vegetable broth
  • 1 Tbs olive oil
  • 2 tsp ground ginger
  • 1 tsp Chinese five spice
  • 1/2 lime, juiced
  • 1 tsp black pepper
  • Optional toppings, sriracha, chopped cilantro


  1. Soak the cashews in warm water at least 2 hours in advance.
  2. Preheat the oven to 400ºF.
  3. Remove the tops of the carrots, coat lightly in olive oil, and spread out on a baking tray.
  4. Roast the oven for about 25-30 minutes to until the carrots are lightly roasted and softened.
  5. Meanwhile, prepare the onion and garlic.
  6. In a large pot, bring the vegetable broth to a boil and add the onion, garlic, and seasoning.
  7. Add in the quinoa and reduce heat to low, cover with a lid, and simmer.
  8. After the carrots have roasted and the quinoa has softened, add the carrots and cashews to the soup and simmer for another 10-15 minutes.
  9. Then, after the soup has simmered, blend with an immersion blender or mix in a blender.
  10. Blend the soup until smooth and creamy, mixing in the lime juice.
  11. Taste and adjust seasoning.
  12. Top with additional toppings, serve and enjoy.

Nutrition Information

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