Creamy Cashew Carrot Ginger Soup

Creamy Cashew Carrot Ginger Soup


The heat of the tagine season is mellowed by this yellow creamy sweet carrot soup and finished with a cleansing ginger bite.


  • 3 tbsp Ghee

  • 1lb pound carrots, peeled and roughly chopped

  • 3 Tbsp minced ginger

  • 1 tablespoon minced garlic

  • 4 cups vegetable stock

  • 1 tbsp salt


  • Avocado Oil

  • Wholefoods Organic Tagine Seasoning (or add a 1 tbsp of Paprika and a ½ tsp of the following: Cinnamon, Turmeric, Ginger, Chili Pepper, Black Pepper & Cardamom


  1. Set a 4-quart stock pot over medium-high heat and add ghee, ginger, garlic and carrots, stirring occasionally until the carrots are coated and garlic and ginger are fragrant, about 4 to 6 minutes.

  2. Add the stock, bring to a boil and reduce to a simmer for 30 to 35 minutes.

  3. Transfer to a blender and add ½ cup raw cashews, blend for 4 min on high.

  4. Add additional stock if you want a thinner consistency.

  5. To serve, garnish with 1 tablespoon of avocado oil per serving and a sprinkling of Tagine seasoning