Slow cooker Carrot Ginger Cashew Soup

Autumn: it incites so many memories and feelings for me. There is something about the coolness in the air, smells of bonfires or burning leaves, a big mug of hot chocolate, cozy sweaters, a fire crackling in a fire place, the beautiful colors, leaves crunching beneath my feet…I could definitely go on. I’m in love with all that Autumn has to offer and most importantly, the produce! Some of my favorite foods and flavors are in season this time of year–I’m completely smitten!

To jump start my inaugural “back to the blogging” post is delicious and hearty Carrot Ginger Cashew soup. While the ingredients in this recipe CAN be found year round, it fits the bill for comfort food and who doesn’t love a mug of soup on a cold day?

A piping hot mug of Carrot Ginger Cashew soup.


Slow cooker Carrot Ginger Cashew Soup

3 large carrots–mine were extra large. If you don’t have these on hand, use six smallish carrots.

1 small onion

4 cloves of garlic

1-2″ knob of peeled fresh ginger root

1 cup of raw cashews

1 cup of Organic full fat canned Coconut Milk

4 cups of water + 4 tsps of Organic Low Sodium Better Then Bouillon chicken base (or sub in 4 cups of low sodium chicken broth or vegetable broth/vegetable base and water for vegetarian.)

1 tsp of Sea Salt

1/2 tsp of black pepper

Trim carrots (peel if desired) and chop into fourths. I halved some of the biggest pieces; roughly chop onion, peel garlic cloves and toss into slow cooker. Dump in your cashews, salt and pepper. Dissolve the chicken base into warm water and pour into slow cooker (skip this if you are using straight chicken broth). Add in your coconut milk and give everything a stir to combine. Set slow cooker on low for 6-8 hours and let it work its magic!

*I turned mine off after 7 hours since that’s when we were ready for it.*

Remove knob of ginger that’s left–if you prefer your soup with more ginger kick, then most definitely leave it in. With a stick blender (I used this method), food processor or high powered blender (please use caution with hot liquids and blender lids by placing a towel on top to keep lid from popping off), puree the soup until smooth. Adjust salt and pepper to taste.

Depending on method of pureeing, there may be a slight texture to your soup from the bits of ginger and the unpeeled carrots. If you feel this would be an issue, just strain your soup and enjoy!


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One thought on “Slow cooker Carrot Ginger Cashew Soup

  1. October 15, 2013 at 4:41 pm Reply

    I made this today, and it is delicious! It was perfect for a cool, rainy fall Midwest day. My slow cooker is broken, so I used my Dutch Oven with the stove on low for the same amount of time.

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