Roasted Garlic + Carrot Ginger Soup w/ Miso Cashew Cream

A hearty fall soup with spicy ginger flavour and a cashew cream topping!

Roasted Garlic + Carrot Ginger Soup:
2 tbsp olive oil + more as needed
2 onions, diced
1 head of garlic
1 cup ginger, minced (this is a lot of ginger, if you prefer a milder version you can half it)
7-8 carrots, roughly chopped
5 cups vegetable stock
salt + pepper to taste
optional: green onions for garnish

Miso Cashew Cream:
1 cup cashews, soaked overnight
2 tbsp miso
juice of 1 lemon
6-7 tbsp water

View the full recipe at Spice + Sprout →