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Curried Coconut-Carrot Soup
1 pound carrots, peeled and cut in chunks
1 small onion, quartered
1/3 cup raw cashews
1 (14 ounce) can unsweetened light coconut milk
1 teaspoon curry powder
1/2 teaspoon ground ginger
1/2 teaspoon kosher salt (optional)
1 cup vegetable stock
Preheat oven to 350 degrees F.
Place carrots and onion in an ungreased shallow baking pan; roast 30 to 35 minutes or until tender.
Transfer to Oster(R) Versa(R) Performance Blender; add cashews, coconut milk and seasonings. PULSE on HIGH 2 to 3 times.
Blend on HIGH for 1 to 2 minutes or until creamy.
Remove to a medium saucepan; stir in stock.
Cook over medium heat until heated through, about 5 minutes.
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