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 (700 g) carrots, peeled and cut into 1-inch pieces
  • 3-4 cloves garlic
  • 3 Tbsp (45 ml) olive oil, divided
  • 1/2 cup (125 ml) chopped onion
  • 4 cups (1 L) vegetable or chicken stock
  • 1 Tbsp (15 ml) grated ginger
  • 1 cup (250 ml) Silk Unsweetened Creamy Cashew
  • 1 cup (250 ml) roasted cashews, for garnish
  • Cilantro leaves, for garnish

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Preparation
  • Preheat oven to 400°F (200°C).
  • Place carrots and garlic on a baking sheet and toss with 2 Tbsp (30 ml) 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 (15 ml) 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.