This roasted carrot and cashew soup is the perfect fall soup with its creamy base and delicious topping of cashews, Aleppo pepper flakes, sumac, and feta. Recipe is from the Cannelle et Vanille cookbook by Aran Goyoaga.
Preheat the oven to 400 degrees F. Line a baking tray with parchment paper.
Place the carrots in a large mixing bowl with garlic, shallow, olive oil, salt, pepper, coriander, sumac, and Aleppo pepper flakes, and toss everything together.
Transfer the carrots to the baking sheet and lay them in a single layer. Bake in the oven for 30 minutes until tender.
While the carrots are roasting, heat the vegetable stock in a saucepan over medium-low heat and keep warm.
Toast the cashews in a small nonstick skillet until fragrant. Reserve half a cup for the soup base and half a cup for the toppings.
In a high speed blender, add the roasted carrots, roasted cashews, cashew milk and blend until smooth. Taste the soup and adjust the seasoning as needed. If the soup is too thick, thin it with a tablespoon of cashew milk until you get the consistency desired.
To make the toppings, combine the toasted cashews, sumac, and Aleppo pepper flakes in a small mixing bowl and stir to combine.
When ready to serve, ladle the soup in a bowl, top with cashews, sumac, Aleppo pepper, feta, and drizzle with olive oil.