Heat the oil in a large saucepan on medium heat. Add the onions, carrots, salt, and pepper and cook for 5-6 minutes or until the veg has started to soften.
Add the ginger and cook for a couple of minutes, followed by the vegan stock, ground nutmeg, and orange zest (half an orange). Stir well, bring to a gentle simmer, and cook for around 10 minutes or until the carrots have completely softened.
Once the carrots have softened, add the orange juice (full orange) and any extra nutmeg to taste.
Turn off the heat and blend until smooth using a hand blender. For an even smoother final soup, transfer to a larger blender (working in batches if necessary).
Adjust the seasoning and serve with homemade cashew cream and fresh parsley or coriander.
Ground ginger: If you want to use ground ginger, use approx. 1 teaspoon of this in place of the fresh amount and add more to taste.Potato: If you want to bulk out the soup, add chopped potato (1-2 medium) and increase the cooking time to ensure that this is cooked through.Nutmeg: If you don't have nutmeg, you could swap this out for mace, allspice, or cinnamon.Gluten-free: To ensure that this recipe is 100% gluten-free, use a vegan stock that is certified or labelled as such. You may want to do the same for any plant-based cream or bread that you use when serving.Storage: You can store this soup in the fridge for up to four days or freezer for up to six months.If you liked this recipe, you might also enjoy: