Carrot Ginger Soup

Soup: Preheat oven to 425°, arrange carrots on a large baking sheet and toss with 1 tablespoon of olive oil. Roast for 15 minutes or until carrots get golden and soften. While carrots are roasting heat a large soup pot over med-high heat. Add 2 tablespoons of olive oil, yellow onion, and salt & pepper to taste. Cook until onion is soft and translucent. Transfer cooked carrots to the soup pot and add bone broth. Bring to a boil and add the ginger. Use a hand blender to purée the soup or cool a little & add to a blender to purée.

Lemon-Cashew Cream: Soak cashews in 1 cup of warm water for 10-15 minutes until they soften. After the cashews have softened drain the water and add them to a blender with the 1/2 cup of fresh water, lemon juice, and salt to taste. Purée until it creates a thick cream sauce. Add additional water, 1 tablespoon at a time, if it’s too thick and adjust salt to taste.

Serve soup in bowls topped with a drizzle of cashew cream. Optional: Garnish with chopped chives. ENJOY!