Creamy Carrot Ginger Cashew Soup


Creamy Carrot Ginger Cashew Soup // via Nosh and Nourish


organic carrots
a sweet potato (peeled and sliced)
1 tablespoon
extra virgin olive oil
1⁄2 teaspoon
Sea Salt
2 cups
Silk Unsweetened Cashewmilk
1 tablespoon
Minced Garlic
1 teaspoon
shredded fresh ginger root
juice from 1/2 a lime
1 cup
Coconut Water
Fresh Basil Leaves
1⁄2 cup
ginger molasses cashews* (recipe below)


  1. Preheat oven to 425 degrees.
  2. Line carrots and sweet potato in a single layer on a baking sheet. Brush with olive oil and sprinkle on sea salt. 
  3. Roast/bake for 30 minutes. 
  4. Set aside one carrot and one slice of roasted sweet potato to use as a soup topper. Combine the rest of the roasted carrots (cut in half), sweet potatoes, cashewmilk, garlic, ginger, and lime juice in a high speed blender. (I have a blendtec and used the hot soup function). Make sure your lid is on tight!
  5. Pour the blended mixture into a medium stockpot and then stir in the coconut milk. Let the soup warm up over medium heat for approximately 5 minutes. 
  6. Serve hot with fresh basil leaves, the roasted veggies you set aside in step 4, and ginger molasses cashews. 

Yields 4 Servings