Thick and Creamy Carrot Ginger Soup

Roughly peel and chop 8-10 carrots.

Lay out the chopped carrots on a baking sheet with 4 cloves of garlic (leave skin on to prevent burning, chop the end off).

Drizzle over olive oil, salt, and pepper.

Roast for about 30 minutes or until done (time may vary depending on carrot size).

After roasting, squeeze out the garlic from its skin.

Add the roasted carrots and garlic to a high-speed blender.

Add 1 cup veggie stock (or more for desired thickness), a 1-inch cube of fresh ginger, a handful of raw cashews (optional, soak in boiled water for 10 minutes if using), and 1 teaspoon apple cider vinegar.

Blend until smooth.