creamy carrot soup in bowl with spoon

Creamy Carrot Ginger Soup with Black Pepper

Keyword gluten-free, grain-free, refined sugar-free, vegan
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6 cups


  • 2 tablespoons olive oil
  • 2 cups carrots, diced small
  • 2 cloves garlic, minced
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon ground ginger
  • 4 cups low-sodium vegetable broth
  • 1 cup raw cashews
  • 1/4 cup carrot top leaves (or fresh parsley)
  • 1 tablespoon apple cider vinegar


  • In a soup pot heat the olive oil over low-medium heat. Add the carrots, garlic, salt, pepper and ginger and saut√© for 10 minutes. 
  • Turn the heat up to medium and add in the broth, cashews and carrot tops. Stir and bring to a gentle simmer, continue to cook at a simmer for ten minutes. 
  • Remove the soup from the heat and add in the apple cider vinegar and stir. Transfer to a blender and process until smooth. Serve warm. 


The color of your soup may vary based on the color of your carrots. Any variety of carrot (orange, purple, red, etc.) will work beautifully in this carrot ginger soup.