Garlic and Herb Cashew Roasted Veggie Soup

GrandyOats Garlic and Herb Cashews Roasted Veggie Soup

Creamy, dreamy, and with a punch of crunch! This Roasted Veggie Soup will hit the spot as the days get colder🧡


  • 1 cup roughly chopped parsnip
  • 1 cup roughly chopped butternut or kabocha squash
  • 2 cups roughly chopped carrots
  • 1 sweet onion, chopped
  • 2 tablespoons olive oil
  • 3 tablespoons tomato paste
  • 1 teaspoon garlic powder
  • 1/2 teaspoon nutmeg
  • 1 teaspoon cinnamon
  • 1 teaspoon sea salt
  • Cracked pepper
  • 1 box low sodium vegetable broth
  • 1 can coconut milk
  • @grandyoats Garlic Herb Cashew for garnish!


  1. Preheat oven to 400°F.
  2. Toss the veggies and onion with olive oil, and spices on a large sheet pan and spread out evenly.
  3. Roast for 30 minutes or until tender.
  4. In a blender, combine the roasted veggies with 1 quart of vegetable stock and 1/2 cup of coconut milk. Blend until smooth and then season with salt and pepper to taste.
  5. Pour the soup into a medium sized pot and heat the soup gently until it's warmed through.
  6. To serve, top soup with GrandyOats Garlic Herb Cashew and greek yogurt!