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.