Ingredients:
1 cup Naturally Cashew Unsweetened
1 1/2 lbs carrots, peeled and cut into 1-inch pieces
3-4 cloves garlic
3 tablespoon olive oil, divided
1/2 cup chopped onion
4 cups vegetable or chicken stock
1 tablespoon grated ginger
1 cup roasted cashews, for garnish Cilantro leaves, for garnish
Directions:
- Preheat oven to 400 degrees F.
- Place carrots and garlic on a baking sheet and toss with 2 tablespoon olive oil. Sprinkle on salt and pepper.
- Roast carrots in preheated oven for 35-40 minutes, stirring occasionally, until tender and browned.
- Add onion and remaining 1 tablespoon 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.
- Make soup in batches in a food processor or use an immersion blender, blending until soup is smooth.
- Return to pan and add Naturally Cashew. Heat thoroughly.
- Pour into bowls and garnish with cashews and cilantro, if desired.
