Creamy Cashew Carrot Ginger Soup

Creamy Cashew Carrot Ginger Soup

This dairy-free Creamy Cashew Carrot Ginger Soup has a little bit of heat, a little bit of sweet, and totally satisfies the craving for a silky smooth and warming bowl of soup.

The heat of the tagine seasoning is mellowed by the creamy cashews and sweet carrots. Ginger and garlic provide immune-boosting pops of flavor. I love to make this soup at the first sign of sniffles. It’s the perfect side to my sheet pan salmon with sesame and ginger. And if I make a big batch, it’s the best to heat for a quick snack or easy lunch a day or two later!

This soup is an excellent source of healthy fats from ghee, cashews and avocado oil. And it has fiber from the carrots. If I wanted to turn it into a blood sugar balancing Fab Four meal, I’d probably pair it with some sort of green salad topped with a meat protein. This would round out greens and protein.

Once you get the hang of the Fab Four lifestyle – always having your protein, fat, fiber and greens – you’ll realize you can combine any and all of the recipes you love to build nourishing, delicious and satiating meals! No diet boxes. No micromanaging. Food freedom and well being can go hand in hand.

  • Prep Time

    5 minutes

  • Total Time

    45 minutes

  • Servings


  • Freezer Friendly



  • 1/2 cup raw cashews
  • 3 tbsp ghee
  • 1lb pound carrots, peeled and roughly chopped
  • 3 tbsp minced ginger
  • 1 tablespoon garlic, minced
  • 4 cups vegetable stock
  • 1 tbsp salt
  • 1 tbsp avocado oil
  • 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), for serving
  • Optional: 1-2 scoops of Be Well by Kelly Unflavored Grass-Fed Protein Powder


  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 minutes on high.* Add additional stock if you want a thinner consistency.
  4. To serve, garnish with 1 tablespoon of avocado oil per serving and a sprinkle of Tagine seasoning.

*Be Well Tip: Want to increase the protein content? Add a serving of Be Well by Kelly Unflavored Protein Powder to the blender with your soup and blend on high until well combined.