Serves: 6 | Prep Time: 10 minutes | Cook Time: 20 minutes
Carrot Soup


  • 6 cups carrots, sliced
  • 2 cups water
    or vegetable broth
  • 32 ounces Edensoy Unsweetened
    or Edensoy Original
  • 1 tsp Eden Sea Salt
  • 2 cups organic potatoes, peeled and cubed
  • 1 Tbsp Edensoy Olive Oil
  • 2 medium onions, chopped
  • 2 cloves garlic, pressed
  • 1/3 cup unsalted cashews
  • 1 Tbsp fresh ginger root, finely grated
  • 1 Tbsp organic maple syrup, optional
  • 1/4 tsp ground cinnamon
  • 2 Tbsp fresh parsley, minced for garnish


Bring carrots, water, 1 cup soymilk, sea salt and potatoes to a boil in a medium soup pot. Simmer over medium low flame until tender. Heat oil in a skillet and sauté onions, garlic, cashews and ginger until the onions are translucent. Combine all ingredients and puree, in two batches, in a blender or food processor with the remaining soymilk. Return pureed soup to the soup pot and heat slowly on low. Do not boil. Serve and garnish with parsley.

Nutritional Information

Per serving - 325 calories, 11 g fat (29% calories from fat), 14 g protein, 47 g carbohydrate, 5 g fiber, 0 mg cholesterol, 421 mg sodium

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