Creamy Carrot Ginger Soup

I love the Fall for the abundance of produce and warm flavors. This soup warms the soul through the Fall and the cold days of winter and even early Spring. The flavors of the soup blend into a savory goodness and the bright orange color feels so comforting. This soup is perfect for ginger lovers!

How to make Creamy Carrot Ginger Soup

Equipment needed:

Chef knife and cutting board

Large soup pot

Immersion blender or high speed blender

Instructions:

Chop the onions and carrots and add to a soup pot along with the olive oil. Over medium heat, saute until the onions are translucent.

Mince the garlic and add to the onions and carrots in the pot. Add the grated fresh ginger and saute for 1-2 minutes more.

Add the vegetable broth, salt, and liquid smoke. Bring the soup to a boil over high heat, then reduce the heat to medium and simmer, uncovered, until the carrots are soft. Remove from heat.

Add the cashew butter or cashews to the soup. Using an immersion blender, puree the soup until smooth. Alternatively, pour soup in small batches into a blender and blend until smooth, then return the blended soup to the pot. Heat the soup as needed.

Add the miso and coconut milk and stir until smooth. Serve warm with pumpkin seeds and cashews if desired.