Roasted Carrot Ginger Soup with Coconut Milk and Hot Honey | Edible Bozeman

Ingredients

• 2 pounds carrots, cut into ½-inch slices
• 1 large onion, chopped
• 4–6 cloves unpeeled garlic
• 2–3 tablespoons olive oil
• 3–4 cups vegetable broth
• 1 tablespoon fresh minced ginger
• ½ cup coconut milk plus more for garnish
• 1 tablespoon fresh orange juice
• Drizzle of hot honey
• Handful of chopped cilantro (optional)
• ¼ cup chopped cashews (optional)