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Carrot Cashew Soup

Carrot Cashew Soup

Serves 4

This gluten free, vegan carrot and cashew soup is high in protein, iron and carotene (which is converted into vitamin A in our bodies). Although this soup is only made by using a few ingredients, it’s delicious. Perfect for those cold nights. 

Soups are very healthy because unlike other methods of cooking like steaming, frying, or boiling, soup retains all the nutrients from the ingredients. 

Generally, prolonged cooking lowers the nutritional value of most vegetables. Many vitamins found in plants are sensitive to high temperature. However, cooking carrots may increase their goodness. Carrots are one of the best sources of carotene which is a strong antioxidant. Cooking them may make their antioxidant levels stronger. 

Prep time 30min, cooking time 30 min


2 Tablespoons oil
1 Tablespoon curry powder
2 onions, chopped
3–4 large carrots, grated coarsely
3 cups cold water
3 teaspoon vegetable bouillon powder
1 cup cashew nuts, roasted and ground

  1. Heat oil in saucepan, add curry powder, stir and cook for 1 minute. Then add onions and carrots and sauté until soft.
  2. Add water and bouillon/vegetable stock. Cook for 30 minutes. Remove from heat and allow to cool a little.
  3. Roast the cashews in oven or microwave (no added fat required). Grind the cashews in a nut grinder until no lumps remain.
  4. Process the cooked carrot mixture in blender until smooth. Stir in ground cashew nuts. Reheat, and serve with finely chopped mint to garnish, if desired.