Creamy Carrot Ginger Cashew Soup // via Nosh and Nourish
a sweet potato (peeled and sliced)
extra virgin olive oil
Silk Unsweetened Cashewmilk
shredded fresh ginger root
juice from 1/2 a lime
Fresh Basil Leaves
ginger molasses cashews* (recipe below)
Preheat oven to 425 degrees.
Line carrots and sweet potato in a single layer on a baking sheet. Brush with olive oil and sprinkle on sea salt.
Roast/bake for 30 minutes.
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!
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.
Serve hot with fresh basil leaves, the roasted veggies you set aside in step 4, and ginger molasses cashews.