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Maybe you have a vegetable nemesis or two like I do. Follow me along the stalls at a farmer’s market and I’ll be stuffing my basket with asparagus, artichokes, fava beans, spinach, zucchini; you get the idea. But I’ll pass right by a bin of parsnips. They’ve always seemed sickly sweet and oddly medicinal tasting to me. But this week parsnips were part of our CSA share and, honestly, I hate to turn my nose up to any food. So I toted them home with high hopes of finding a new recipe.

Gingered Carrot and Parsnip Soup with Cashew Cream

That’s where my friend Lorraine came in. I sat down to my computer and there was a message from her titled, “Gingered Carrot and Parsnip Soup,” with a note that the soup was excellent. The recipe called for heavy cream, which I didn’t have on hand. But I did have raw cashews and a note to myself to try the cashew cream I’d read about in Joy’s recipe for “Vegan Cream of Broccoli Soup.”

Making the cashew cream is simple; soak raw cashews in water for at least an hour and up to 24 hours. Drain the cashews and place in a blender with enough water to cover them by about an inch; blend until smooth. Amazing! I have nothing against heavy cream, but this is a respectable substitution. (I love it drizzled over this Vegan Butternut Squash Soup and this Delicata Squash Soup too!)

The soup is a double success – I won’t likely pass the parsnip bin next time and cashew cream is a nice addition to my staple recipes. Thank you Lorraine and Joy!

Gingered Carrot and Parsnip Soup with Cashew Cream

Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes
Course: Soup
Calories: 141
Servings: 8 people
Shredding the parsnips and carrots speeds cooking and makes this a great weeknight soup – a food processor’s shredding disc does quick work of this. I like to scrub the parsnips and carrots but leave the skin intact – you can peel them if you prefer. Also, you can use 1/2 cup heavy cream in place of the cashew cream.


  • 1 cup raw cashews soaked for at least an hour and up to 24 hours
  • 2 large parsnips shredded
  • 4 large carrots shredded
  • 2 inch fresh ginger peeled and finely grated (a microplane grater is good for this)
  • 4 cups chicken or vegetable broth
  • salt and white pepper to taste
  • 2 teaspoons fresh lemon juice
  • minced fresh chives optional


For the cashew cream:

  • Drain the cashews from their soaking water and add to the jar of a blender. Add water to cover cashews by about 1-inch and blend until smooth.

For the soup:

  • Heat the parsnips, carrots, broth, and ginger in a soup pot over medium heat until boiling. Reduce heat and simmer, partially covered, for about 25 minutes. Remove from heat.
  • If you have an immersion blender, use it to puree the soup while it’s still hot. If you’re using a traditional blender, let the soup cool for a bit and then blend in batches. (If you’re using a traditional blender and the soup is still warm, fill the jar about halfway, cover the lid with a dry towel, and hold down manually to keep the liquid from spraying out.)
  • Season the pureed soup to taste with salt and ground white pepper. Add the lemon juice and cashew cream and bring to a simmer again over medium heat. Garnish with chives if you like and serve.


Calories: 141kcal | Carbohydrates: 17g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Sodium: 501mg | Potassium: 375mg | Fiber: 3g | Sugar: 6g | Vitamin A: 6265IU | Vitamin C: 9mg | Calcium: 32mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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1 Comment

  1. Giovanna says:

    I love Carrot soup and your recipe seems so good !!! Thanks