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I created this exotic soup from local sweet carrots, buttery cashews, and spicy ginger, It gets its creaminess from the coconut milk. It is a raw soup and best served chilled or room temp. For those who cannot imagine cold soup, it is ok to warm it (not boil it) on the stove top.

*Remember to purchase locally grown, seasonal veggies when possible. Sustainable farming and fare minimizes our impact on the earth.

Carrot Cashew Ginger Soup


Filtered water

5 Carrots, locally grown, washed, peeled, and chop

1 cup Raw cashews

1 can organic regular coconut milk, (Native Forest brand I use)

2 large cloves raw garlic

½ tsp sea salt

Fresh ginger root, thumb sized, grated or chopped (may also use store bought ginger puree)


1.  Place cashews in a mixing bowl and add enough filtered water to cover top of cashew pile. Cover and allow to sit over night.

2.  In a Vitamix** food blender, place all the above above ingredients plus the cashews and water used for soaking.

3.  Blend for about 3-4 min until very finely pureed and soup-like consistency. The Vitamix will heat it up a bit. If soup is too thick, Add more filtered water or coconut milk for desired consistency.

**If you do not have a Vitamix, you place the carrots, garlic, ginger, and cashews without water into a NutriBullet or similar high speed blender. You can then place all the ingredients into a regular blender and blend for about 5-7 min.

Serving Ideas:

  • Mix in shrimp and steamed broccoli and serve over quinoa or brown rice
  • Squeeze in fresh lime juice and top with chopped cilantro
  • Top with Thai basil, mint, and dollop of plain Skyr yogurt

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