Carrot & Ginger Soup

A nourishing, anti-inflammatory recipe packed with immune-boosting ingredients.

This warm and comforting carrot and ginger soup is not only delicious—it’s also loaded with phytonutrients and gut-friendly ingredients. Carrots, ginger, and sweet potatoes offer a beautiful orange glow with beta-carotene, vitamin C, and anti-inflammatory benefits. Blended with creamy cashews and flavored with thyme and garlic, this soup is perfect for a cozy reset any time of year.

Ingredients

• 3 tablespoons diced onions
• 2 teaspoons minced garlic
• 1 tablespoon olive oil
• 1 tablespoon maple syrup
• 1 tablespoon fresh ginger, peeled and minced
• ¼ cup peeled and diced sweet potatoes
• 1 cup peeled and chopped carrots
• ½ cup raw cashews
• 3 cups vegetable stock
• 1 teaspoon Himalayan salt
• ¼ teaspoon black pepper
• ¼ teaspoon dried thyme

Instructions

1. In a medium saucepan, heat olive oil over low heat. Add diced onions and garlic, and sauté until onions become translucent.
2. Stir in the maple syrup and minced ginger. Continue cooking until the onions are lightly browned and fragrant.
3. Add sweet potatoes, carrots, cashews, vegetable stock, salt, pepper, and thyme. Bring to a gentle simmer.
4. Simmer for 15–20 minutes or until vegetables and cashews are fork-tender.
5. Using an immersion blender, blend the soup until smooth and creamy. (If using a traditional blender, allow to cool slightly before mixing in batches.)
6. Serve warm. Top with a dollop of plain yogurt and a sprinkle of salted pumpkin seeds for an extra boost.

Wellness Benefits

• Carrots & Sweet Potatoes: Rich in beta-carotene and vitamin A, supporting eye health and immunity
• Ginger: A natural anti-inflammatory that soothes digestion and supports the immune system
• Cashews: A source of healthy fats and protein that add creaminess without dairy
• Garlic & Onions: Help support cardiovascular health and immune response