Prep Time: 20 Minutes

Cook Time: 30 Minutes

Servings: 4-6


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  • 1 lb carrots
  • 1 large sweet onion, diced
  • 2 cloves garlic, peeled
  • 2 tbsp olive oil
  • 946 ml organic vegetable broth
  • 1 can organic coconut milk
  • 1 1⁄4 cups raw, unsalted cashews
  • 1⁄4 teaspoon thyme
  • 1⁄4 teaspoon sage
  • Salt and pepper to taste



  1. Chop carrots and place in a pot with enough water to cover; steam until very tender.
  2. Heat the oil over low-medium, sautéing the onions and garlic.
  3. Once done drain the carrots and add the broth, onions, and garlic.
  4. Bring the soup to a low boil, then reduce to a simmer and cook until the carrots become tender. This could take between 10–30 minutes.
  5. Next, use an immersion blender to puree the vegetables with the stock. Continue simmering over low heat.
  6. Add coconut milk and stir in.
  7. Using a food processor, puree the cashews with 1⁄2 cup of the pureed soup. Puree until a smooth butter is formed, then transfer it back to the soup pot.
  8. Use the immersion blender to mix the soup, making sure that the ingredients are all dispersed completely.
  9. Add the thyme and sage.
  10. Top with fresh herbs to taste, and add salt and pepper as needed.
  11. Sit and enjoy!

by Jen Pike (

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