Roasted Garlic-Ginger Carrot Soup With a Miso Cashew Cream
[Vegan]

To Make the Soup:

1. Preheat the oven to 400°F. Slice off the top of the garlic head so that the cloves are exposed. Drizzle olive oil over the tops of the garlic and then wrap the whole thing tightly in tin foil. Bake in the oven for 25-30 minutes, until garlic is soft and mash-able.
2. Heat 2 tablespoons of olive oil in a large soup pot. Sauté the onions until they are soft and translucent, then add in the minced ginger. Sauté the ginger and onions until they are almost mushy, then add in the roasted garlic (squeeze out the garlic cloves from the head). Add in the carrots and cook for another couple of minutes. Stir in the vegetable stock and bring mixture to a boil. Once boiling, reduce to a simmer and cover for about 15 minutes, until the carrots are soft.
3. Once the carrots are cooked through, transfer everything to a blender and blend on high speed until smooth.

To Make the Miso Cashew Cream:

1. Blend all ingredients in a high-speed blender or food processor until smooth and desired consistency.
2. Top the soup with a dollop of cashew cream, a sprinkle of green onions, and serve hot.