This carrot and saffron creamy soup with protein is a vegan, simple and healthy recipe. Enjoy it hot for lunch or dinner!



Makes: 4 servings

Serving size: 1 1/2 cup


  • 8 carrots
  • ¼ Onion
  • 2 garlic cloves
  • 1 tablespoon avocado oil
  • 2 cups of water, vegetable broth or coconut milk (if you want your soup more creamy, we recommend you to use coconut milk)
  • ¼ cup of cashews (we used ulsalted cashews)
  • 1 pinch of saffron (3-8 strands, optional)
  • 1-2 servings of plant-based protein powder plain flavor (by oasis of hope)
  • Salt to taste (we used kosher salt)
  • Black pepper to taste


  1. Cut the carrots and onions in half-moons; add them to a pot with the tablespoon of avocado oil and sauté.
  2. Once the onions are starting to turn transparent add the garlic and mix everything.
  3. Add enough water to just cover up the veggies, add saffron and let simmer for 10 minutes.
  4. Transfer the soup to the blender and add cashews. Blend until smooth.
  5. Simmer for 5 minutes. Serve hot with your favorite garnish.