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This is just so simple. It came to mind as I found a load of carrots hiding out in the bottom fridge box. It’s a long way down there and they know that if they hide in there, they may go unnoticed.

But – I found them, and made this:

Makes 6-8 generous portions

Ingredients:
12-16 Medium sized Carrots, washed, or peeled
3 Medium Brown Onions – Peeled and quartered
4 Cloves of Garlic
1 Tsp of Dried Thyme
Salt (or Herbamare) and Pepper
1 Handful of Cashew Nuts – soaked for 1 hour
4 Cups of Vegetable Stock
2 Cups of unflavoured and unsweetened Plant Milk
2 Tsp of Cornflour
Few Drops of Hot Sauce (Optional)

Method:
Wash the carrots and remove the tops and tails. Dry and place on a teflon sheet on a baking tray.
Add the peeled and quartered onions and peeled cloves of garlic to the tray.
Sprinkle with seasoning and thyme.
Bake in the Oven at 200c for 40-60 minutes until the veggies have caramelised. Be careful not to burn the garlic – if you do – throw it away as it will ruin the final flavour of the soup.

Soak the cashew nuts for at least an hour and drain.
Place the cashews, cooled roasted veggies, vegetable stock, cornflour and plant milk into a blender and blend on high until the soup is thick and creamy. You may need to do this in batches.
Pour into a saucepan and cook until the cornflour has thickened the soup – you can let it down with my water, or more plant milk. Add the hot sauce, if using and adjust the seasoning.

A delicious, rich, thick and creamy carrot soup - perfect for lunch on an autumnal day.

A delicious, rich, thick and creamy carrot soup – perfect for lunch on an autumnal day.

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