Creamy Carrot Cashew Ginger Soup (reFRESH Recipe)
Let’s talk cleansing (or DETOX) for a minute.
Because here’s the thing — our bodies detox every single day. It’s really not the dirty word we’ve made it out to be and it certainly doesn’t mean deprivation, starvation, liquid diets, subsisting on special energy bars, buying expensive supplements, or taking any kind of extreme measure.
Properly detoxing the body means feeding it well — leaving it nourished, renewed, and refreshed — able to carry out all of its functions at the highest capacity.
Cleansing in a way that supports your body requires a plethora of phytonutrients (vitamins + minerals + antioxidants from plants) and the right ratio of protein, complex carbohydrates, fiber, and healthy fats to keep blood sugar levels stable.
It’s why I created The reFRESH Society with my partner-in-crime Sarah Wragge. To shed light on how to detox the body in a way that works — with deliciously simple recipes, a supportive community, and science (not hype).
Our reFRESH 5 program focuses on 5-days of 100% plant-based nutrition. You’ll remove inflammatory + acid-forming animal-based foods, processed foods, added sugars, and poor-quality fats from your diet. And introduce foods that help build an alkaline environment within your body — loving up your natural detox pathways.
Now, onto this specific soup. It’s a client favorite for a reason — full of betacarotene rich carrots, immune + digestion boosting ginger, and mineral-rich cashews.
We love soup for gentle detoxing. Especially a pureed one at dinner.
Our digestive systems get a workout all day long — and around 5/6pm, it starts slowing down. Which means what’s typically our largest meal of the day ends up sitting a lot longer than it should in our digestive tract. All of the energy our body should be using to reset and repair overnight is instead spent digesting our food.
Eating soup for dinner allows you to fill your belly with a warming, nutrient-dense, easy-to-digest meal without taxing your system or taking precious energy away from healing your cells overnight.
We also love simple dinners of roasted veggies with tahini and sauerkraut for the same reason. Animal protein is one of the hardest foods for our body to process — which is why we’re fans of having it for lunch vs. dinner.
Okay, want the recipe? Grab it below!
And if you’re ready to reFRESH with us — check out the reFRESH 5 here.
Ditch the inflammatory dairy.
Blending soaked cashews into this soup adds a rich, creamy texture without using heavy cream or coconut milk.
Creamy Carrot Cashew Ginger Soup
Serves 4
Ingredients:
3/4 cup raw cashews
1 Tbs. coconut oil
1 medium onion, chopped
3 cloves garlic, chopped
2 Tbs. chopped fresh ginger, don’t be shy!
1/2 tsp. garam masala
dash cayenne pepper, to taste
1.5 pounds carrots, sliced into coins
3 cups filtered water
1 tsp salt, to tasteFor serving:
Lime wedges
Toasted cashews
Cracked black pepper
Cilantro
Directions:
Soak cashews for at least 2 hours in enough filtered water to cover by 2-inches. Drain, rinse well, and set aside.
Heat coconut oil in large stock pot on medium heat. Add onion and sauté until translucent. Add garlic + ginger and cook another minute or two before adding in garam masala and cayenne pepper. Cook until fragrant. Add carrots, water, and salt. Bring to boil and cook 15 minutes until carrots are tender and break easily under gentle pressure.
Stir in soaked cashews and transfer soup to stand blender or use an immersion blender in the pot. Blend soup until smooth and creamy — being mindful of escaping steam and blending in batches if needed.
Taste and adjust seasoning (salt, garam masala, cayenne...)
Divide between serving bowls and top as desired. Lime juice and cracked black pepper are musts.
Soup will keep in fridge 2-3 days. Reheat gently, adding additional water to thin if needed.
