Roasted carrots and onions bring rich flavors to this coconut-carrot soup with ginger.
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® Versa® 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.
Per Serving: 317 calories; protein 5.2g; carbohydrates 19.8g; fat 26.7g; sodium 473.5mg.