Thai Carrot, Cashew Ginger Soup (Instant Pot + Video Recipe )

A flavourful and delicious Instant Pot Thai Carrot, Cashew Ginger Soup that is fully vegan and anti-inflammatory! A warm and soothing bowl of this soup is pure bliss in this freezing weather. This easy and simple recipe takes only 30 minutes of yours to prepare. Don't forget to add this soup recipe to your repertoire!

How are you all? New years greetings from our family to yours, and I hope you are having an awesome start of 2019.  I am sure you all had a gala time with friends and family and did not watch out or count any calories in your food, well I did not either.

Because Christmas is the time for joy, cheer and make memories and not to count calories. Once all that fun finishes and the new year starts, I kinda feel guilty for my body and I'm all frazzled out, all that rich and sugar loaded food leaves me on my knees.

So, always I keep a few healthy and nutritious recipes and ingredients handy to detox our bodies after the festive season like Diwali and Christmas. Oh yes, for us party starts in October and finishes in the new year 🙂 We started our new year day with this amazingly delicious Thai Carrot and Cashew Soup!

Four of us were bowled over by this soup, we gobbled it up without any need for bread, and demanded seconds.

WINTER AND SOUP GO HAND IN HAND

Soup is perfect to fill your tummy and warm your cockles on chilly days. There is something so comforting about a bowl of steaming soup, In the season of frost and snow a big batch of vegetable soup can be so handy for the family. Soup is food for the soul as well as the belly and keeps you full for longer and surely helps you shred those extra calories from the festive season.

THAI CARROT AND CASHEW SOUP

This super creamy and nutritious soup is packed with flavours and a powerhouse of nutrients. This Thai style soup is prepared with fresh carrots which are packed with vitamin A. The soup gets a kick from the ginger, onion-garlic that are a wealth of anti-inflammatory. Addition of cashews adds ultimate creaminess, as well as thickness and, provides that extra protein and thin coconut lends that extra richness and silkiness to the soup.

I DON'T HAVE AN INSTANT POT

But, you still can prepare this luscious soup in an ordinary pan or stovetop pressure cooker. Just follow the exact method. Carrots may take slightly longer to cook in a pan.

LET'S TALK INGREDIENTS

Vegetables - We will need carrots for this recipe, although we are using fresh carrots in this recipe frozen or tinned ones won't harm if you use it.

Onion, garlic, fresh ginger just adds that extra flavours and nutritious benefits to the soup. A handful of freshly chopped coriander would be so lovely for garnishing the soup.

Spices/Paste - The highlight of this soup is Thai curry paste, you'll only need a couple of spoons and that will turn this soup into. Yellow or red, both works fine.

Nuts - Raw cashew nuts, an alternative to dairy ingredients in this recipe.

Coconut milk - You'll need thin coconut milk which helps to enhance the Thai flavours.

Liquid - Vegetable stock is the perfect ingredient for this recipe, it does not matter if you use fresh homemade veg stock or prepare it with the vegetable stock cubes.

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📖 Recipe

Thai Carrot, Cashew Ginger Soup

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This nutritious, vegan and gluten-free Thai flavoured carrot, cashew and ginger soup is packed with flavours and easy to whip up. It can be done in less than 30 minutes in the Instant Pot or stovetop.

Course Appetizer, Dinner, lunch, Main Dish, Side Dish, Soup

Cuisine Thai

Prep Time 5 minutes mins

Cook Time 20 minutes mins

Servings 8 servings

Author Hayley Dhanecha

Cook ModePrevent your screen from going dark

Equipment

• 1 Instant pot
• 1 Chopping board
• 1 Knife peeler

Ingredients

• 500 grams carrots washed, peeled and roughly chopped
• 150 grams cashew nuts raw
• 2 tablespoon thai curry paste red or yellow
• 1 big onion peeled and chopped
• 1 tablespoon oil
• 3 cloves garlic
• 1 inch ginger
• 750 ml vegetable stock
• 60 ml light coconut milk go up to 120 ml
• 1 teaspoon salt
• 1 tablespoon lime juice or lemon
• 2 tablespoon coriander fresh
• Pinch chilli flakes optional

Instructions

Cook ModePrevent your screen from going dark

• Set up an instant pot according to manufacturer instructions to cook the soup.
• Press saute for 4 minutes, add oil, onion and garlic.
• Then add ginger and curry paste.
• Add carrots, cashews and veg stock.
• Add salt and lock the cooker with its lid.
• Set the pressure cooker on high pressure for 6 minutes.
• Let the build pressure.
• Once done release the steam and puree the soup into a puree.
• Add coconut milk ( reserve some for garnishing) and lime juice.
• Serve in a serving bowl, garnish it with the freshly chopped coriander, coconut milk and red chilli flakes ( if using).
• Serve hot with crusty bread or toast.
• For low carb, option serve without any bread.
• Enjoy!

Video

Notes

Addjust the curry paste amount according to your needs.

Nutrition

Serving: 1serving | Calories: 162kcal | Carbohydrates: 14g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Sodium: 714mg | Potassium: 335mg | Fiber: 3g | Sugar: 5g | Vitamin A: 11238IU | Vitamin C: 5mg | Calcium: 36mg | Iron: 2mg

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

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