Roasted Carrot Ginger Cashew Soup
Servings 6
Total time 1h

Roasted Carrot Ginger Cashew Soup

large leaves



  1. Preheat oven to 400°F (200°C).
  2. Place carrots and garlic on a baking sheet and toss with 2 Tbsp (30 ml) olive oil. Sprinkle of salt and pepper.
  3. Roast in preheated oven for 35-40 minutes, stirring occasionally, until carrots are tender and browned.
  4. 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.
  5. Add stock and ginger, turn heat to low and simmer until carrots are done roasting. Once carrots are roasted, add to stock mixture.
  6. Process soup in batches in a food processor or use an immersion blender, blending until soup is smooth.
  7. Return to pan and add Silk. Heat through.
  8. Pour into bowls and garnish with cashews and cilantro, if desired.
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cashew milk