Carrot Cashew Soup

Laura Spencer-Whitacre


This is my all time favorite soup. good anytime, I never tire of it. it has been a big hit at tea parties also. major comfort food. :-)


★★★★★ 1 vote

30 Min
30 Min


  • 3 lb
    carrots, cubed
  • 2
    potatoes, large
  • 3 clove
  • ·
    water or stock. enough to cover ingredients
  • ·
    salt to taste
  • 2 oz
  • 1
    onion, large
  • 1/3 c
  • 1-2 c
    milk or cream
  • pinch
  • 1/2 tsp

How to Make Carrot Cashew Soup


  1. Peel the carrots and cut them into chunks. Do the same with the potatos. Peel the garlic and leave whole. Put all ingredients and 1 tsp salt into the soup pot and cover with just enough water or stock. Bring to boil and simmer until carrots are tender.
  2. Chop the onion and saute in butter. Add the cashews and cook until the onion in transparent and the cashews are lightly browned. Add to simmering pot of soup.
  3. When the veggies are tender, remove from heat. Run the soup thru a blender, adding milk as needed. Add enough milk so that you have desird consistency. Return to the soup to the pot and heat gently.
    Season to taste with nutmeg, basil and salt.Do Not boil. please enjoy

Printable Recipe Card

About Carrot Cashew Soup

Course/Dish: Cream Soups
Dietary Needs: Vegetarian
Other Tags: Quick & Easy Healthy
Hashtags: #Carrot #cashews

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