Thai Ginger Soup with Cashew Cream

Karen Porter, Thai ginger vegan soup,

Author: Karen Porter, RHN

For almost 30 years Karen battled severe IBS, & anxiety.

Forced to re-evaluate and take her health into her own hands, she started looking into alternative methods to help her heal where the traditional medical approach had failed. 

Karen’s health, and consequently her life, entirely shifted and she felt compelled to help as many women as possible to feel their absolute best!  


I found this recipe on the Vitamix website. It's so easy and delicious. I love that I usually have everything on hand! If you're missing one of the veggies, it will taste just as good, as long as it's not the onion!

Course Soup
Prep Time 15 minutes


  • 2 cups water
  • 1 carrot cut in half
  • 1 slice cabbage
  • 1 slice red pepper
  • 1 inch chunk of zucchini
  • 1 green onion
  • 1 thick slice of peeled, seeded lemon
  • 1 garlic clove
  • 1 inch fresh ginger
  • 1/2 tsp chili peppers
  • 1 cup raw cashews
  • 1 tbsp cilantro leaves
  • 1 tsp honey
  • 1 cube vegetable boullion


  1. Place all ingredients into a high speed blender. Mix on low for a few moments and then increase to high. Blend until smooth. If your blender heats, then blend for 5 minutes. If not, heat in a medium size pot on the stovetop until hot. Enjoy!

    Karen Porter Food Coach, Your Most Radiant Life

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