Prep Time

10 min

Cook Time

15 min

Ready In

25 min


6 cups


  • 4 cups Organic Carrots (Chopped)
  • 1 small Shallot (Chopped)
  • 4 cups Filtered Water
  • 1/4 cup Light Miso Paste
  • 3/4 cup Cashews
  • 1 Avocado
  • 1 tablespoon Ginger (minced)
  • 2 teaspoons Ground Coriander
  • Salt and Pepper to taste


In a medium sauce pan add carrots and shallots and water. Bring to a boil, then lower heat and simmer until carrots are almost tender (about 10-15 minutes). Add the cashews and remaining ingredients excluding salt and pepper. Simmer until carrots are very tender. Let cool and transfer to a blender or food processor. Process until smooth. Serve warm or cold. Add salt and pepper to taste. Dress this dish up with a crostini and a dollop of vegan sour cream. Enjoy!