Roasted Carrot Ginger Cashew Soup
From the Silk test kitchen
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Servings
 6
|
Total Time
1 hr
|
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
Preparation
- 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.