Carrot Soup with Cashew “Cream”

I’ve found a way to recreate the creamy soups I love without dairy! It’s called cashew cream, and there are tons of websites out there with recipes for it. This carrot soup calls for heavy cream, so I simply used 3 T of the cashew cream in place of the heavy cream. It turned out tasty!

Creamy Carrot Soup, courtesy of Cooking Light


  • 1 T olive oil
  • 1 3/4 cups chopped sweet onion (about 3/4 of an onion)
  • 2 pounds carrots, peeled and cut into 1/2-inch chunks
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • Dash of ground ginger
  • 2 cups water
  • 2 cups chicken broth
  • 2 T heavy cream, divided (I used 3 T cashew cream for this)


  1. Heat olive oil in a large pot over medium heat and add the onions and carrots. Cook, stirring often, for about 10 minutes, or until the vegetables are soft.
  2. Stir in salt, pepper, and ginger. (I added mine after 10 minutes of simmering)
  3. Add the 2 cups of water and 2 cups of chicken broth to the pot and bring to a boil. Reduce heat to low and let simmer, covered, for 25 minutes.
  4. Add 3 T cashew cream and use an immersion blender to puree it.

Cashew “Cream”


  • 1 cup raw unsalted cashews
  • 3/4 cup water


  1. Soak the cashews in the water for about 15 minutes.
  2. Blend on high speed for about 30 minutes, until it has achieved a thick consistency. Replace dairy with equal parts of this cream for delicious thick soups!


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