Thick and Creamy Carrot Ginger Soup
Ingredients
- 8-10 carrots
- 4 cloves garlic
- olive oil
- salt
- pepper
- 1 cup veggie stock
- 1-inch cube fresh ginger
- handful raw cashews (optional)
- 1 tsp apple cider vinegar
Preparation
Roughly peel and chop 8-10 carrots and lay them out on a baking sheet with 4 cloves of garlic (leave skin on to prevent burning, chop end off, then squeeze out when cooked).
Drizzle with olive oil, salt, and pepper, then roast for about 30 minutes or until done (time may vary based on carrot size).
Add the roasted carrots and garlic to a high-speed blender along with 1 cup of 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 of apple cider vinegar, then blend until smooth.
