Roasted Carrot Ginger Cashew Soup Recipe

Name: Roasted Carrot Ginger Cashew Soup
Yield: 6 servings
Ingredients: 1 1/2 lbs carrots, peeled and cut into 1-inch pieces; 3-4 cloves garlic; 3 Tbsp olive oil, divided; 1/2 cup chopped onion; 4 cups vegetable or chicken stock; 1 Tbsp grated ginger; 1 cup Silk Unsweetened Cashewmilk; 1 cup roasted cashews, for garnish; Cilantro leaves, for garnish

Ingredients

1 1/2 lbs carrots, peeled and cut into 1-inch pieces
3-4 cloves garlic
3 Tbsp olive oil, divided
1/2 cup chopped onion
4 cups vegetable or chicken stock
1 Tbsp grated ginger
1 cup Silk Unsweetened Cashewmilk
1 cup roasted cashews, for garnish
Cilantro leaves, for garnish

Instructions

Preheat oven to 400°F.
Place carrots and garlic on a baking sheet and toss with 2 Tbsp olive oil. Sprinkle of salt and pepper.
Roast in preheated oven for 35-40 minutes, stirring occasionally, until carrots are tender and browned.
Meanwhile, add onion and remaining 1 Tbsp olive oil to a large saucepan or Dutch oven and sauté until onion is golden brown.
Add stock and ginger, turn heat to low and simmer until carrots are done roasting. Once carrots are roasted, add to stock mixture.
Process soup in batches in a food processor or use an immersion blender, blending until soup is smooth.
Return to pan and add Silk. Heat through.
Pour into bowls and garnish with cashews and cilantro, if desired.