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  • < All Recipes >
  •  Roasted Carrot Ginger Cashew Soup
photo of Roasted Carrot Ginger Cashew Soup
  • checkmark Vegan
  • checkmark Gluten-free
  • checkmark Dairy-free
  • checkmark Unsweet Silk

Roasted Carrot Ginger Cashew Soup

Roasting the carrots and garlic creates rich, nourishing flavor, while fresh ginger offers warmth.

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Time 1 hr
Serving Size 6
  • checkmark Vegan
  • checkmark Gluten-free
  • checkmark Dairy-free
  • checkmark Unsweet Silk

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 Unsweet Cashewmilk
  • 1 Cup Roasted Cashews, For Garnish
  • Cilantro Leaves, For Garnish

Directions

  • Step 1

    Preheat oven to 400°F.
  • Step 2

    Place carrots and garlic on a baking sheet and toss with 2 Tbsp olive oil. Sprinkle on the salt and pepper.
  • Step 3

    Roast in preheated oven for 35-40 minutes, stirring occasionally, until carrots are tender and browned.
  • Step 4

    Meanwhile, add onion and remaining 1 Tbsp olive oil to a large saucepan or Dutch oven and saute until onion is golden brown.
  • Step 5

    Add stock and ginger, turn heat to low and simmer until carrots are done roasting. Once carrots are roasted, add to stock mixture.
  • Step 6

    Process soup in batches in a food processor or use an immersion blender, blending until soup is smooth.
  • Step 7

    Return to pan and add Silk. Heat through.
  • Step 8

    Pour into bowls and garnish with cashews and cilantro, if desired.

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