Carrot Potato Soup

6 medium potatoes, scrubbed and cubed
4 carrots (white or orange), diced into chunks
1 + 2 tbsp olive oil
1 tsp dried or fresh rosemary
Celtic sea salt
Freshly-ground black pepper
1 whole garlic bulb
1/8 cup raw cashews, soaked
6 cups organic vegetable stock
2 tbsp fresh parsley, diced
1 scallion, diced

Preheat oven to 425º. Slice off the top tips of garlic bulb and peel outer layer. Place in center of a piece of foil and drizzle with olive oil. Fold foil, covering bulb and roast for 30 minutes.

Place potatoes and carrots on a parchment-lined baking sheet and season with Celtic salt, rosemary and pepper. Roast for 40 minutes.

In a high-speed blender, place cashews and 1/2 cup water. Blend on high to create cashew milk. Place in a large soup pot along with stock to simmer.

When garlic is done, remove from foil, and using the flat side of a wide knife, squeeze out roasted garlic and add to pot. When vegetables are soft and slightly browned, remove from oven and add to pot. Simmer on low. To combine, either blend in batches in the blender, or use an immersion blender directly in the pot. Season to taste with Celtic salt and pepper. Garnish with parsley and scallion and enjoy.