Curried Coconut-Carrot Soup

Roasted carrots and onions bring rich flavors to this coconut-carrot soup with ginger.

Step: 1

Preheat oven to 350 degrees F.

Step: 2

Place carrots and onion in an ungreased shallow baking pan; roast 30 to 35 minutes or until tender.

Step: 3

Transfer to Oster® Versa® Performance Blender; add cashews, coconut milk and seasonings. PULSE on HIGH 2 to 3 times.

Step: 4

Blend on HIGH for 1 to 2 minutes or until creamy.

Step: 5

Remove to a medium saucepan; stir in stock.

Step: 6

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.

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