Roasted Carrot Ginger Soup

 Carrot Ginger Soup

Roasted Carrot Ginger Soup
Serves 4

• 7-8 large carrots, scrubbed clean, cut into 1 inch lengths
• 1 large knob of ginger, peeled and diced
• 1 large shallot chopped finely
• 1/2 white onion diced
• 1/2 cup cashews soaked for 1 hour
• 1/4 tsp dried thyme
• 5 cups low sodium vegetable stock or bouillon
• Olive oil
• Salt and pepper

-Preheat oven to 400

-Toss carrots with 1 1/2 Tbsp olive oil and 1/2 tsp salt in a baking dish

-Roast for 30 minutes until soft and lightly brown, turning once

-Saute shallot, onion, ginger and thyme in a little olive oil on stove top until the onion softens

-Blend cashews with 1/8-1/4 cup of water until smooth and creamy, put to the side

-Add carrots, shallot, onion, ginger and thyme with 4 cups of broth to a blender

-Puree until smooth, adding more broth if you would like a thinner soup

-Salt and pepper to taste

-Add 1/2 of cashew cream to the soup and mix

-Serve with a drizzling of cashew cream

I have always preferred carrots in soups and this is a rich and  refreshing version.