Creamy Carrot Ginger Cashew Soup

You are unauthorized to view this page. Please login.

  • 12 organic carrots
  • 1 sweet potato (peeled and sliced)
  • 1 tbsp extra virgin olive oil
  • ½ tsp sea salt
  • 2 cups unsweetened cashew milk
  • 1 tbsp minced garlic
  • 1 tsp fresh ginger grated
  • ½ lime juiced
  • 1 cup coconut water
  • 8 leaves fresh basil
  • ½ cup cashews crushed
  • Preheat oven to 425°F.
  • Line carrots and sweet potato in a single layer on a baking sheet. Brush with olive oil and sprinkle on sea salt.
  • Roast 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, cashew milk, garlic, ginger, and lime juice in a high speed blender. 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 earlier, and crushed cashews.