12  organic carrots
1⁄2  a sweet potato, sliced
1 1⁄2 teaspoon salt, or to taste
2 cups unsweetened Cashewmilk
1 tablespoon Minced Garlic
1 teaspoon shredded fresh ginger root
Juice from 1/2 a lime
1 cup Coconut milk
Water, to thin soup to the consistency you desire

Instructions:

1. Preheat oven to 425 degrees.
2. Line carrots and sweet potato in a single layer on a baking sheet. Roast/bake for 30 minutes.
3. Set aside one carrot and one slice of roasted sweet potato to use as a soup topper. Combine the rest of the roasted carrots (cut in half), sweet potatoes, cashewmilk, garlic, ginger, and lime juice in a high speed blender.
4. Pour the blended mixture into a pot and then stir in the coconut milk. Let the soup warm up over medium heat and simmer 15 - 20 minutes.
5. Serve hot garnished with carrots, sweet potato, and parsley. Enjoy!

This soup was adapted from Nosh and Nourish - Creamy Carrot Ginger Cashew Soup.