Roasted Carrot & Cashew Soup

Directions

1. Preheat the oven to 220°C and place a roasting tray inside to heat.

2. Toss the carrots and garlic with olive oil, salt and black pepper, then spread onto the hot tray.

3. Roast for 15–20 minutes until the carrots are tender and beginning to caramelise.

4. Transfer the roasted vegetables to a blender with the cashew butter and half the vegetable stock.

5. Add the chilli powder, fresh mint and remaining stock as needed, then blend until smooth.

6. Stir in the lime juice, adjust the seasoning and serve warm.