Step 1

1 Position a rack in the middle of the oven and preheat the oven to 400 degrees

Step 2

2 In a large bowl, toss the carrots with the garlic, shallot, oil, salt, black pepper, coriander, sumac and red pepper flakes

Step 3

3 Transfer to a sheet pan large enough for the carrots to fit in a single layer

Step 4

4 Roast for 30 to 40 minutes, or until tender

Step 5

5 Meanwhile, heat the vegetable broth in a saucepan over low heat and keep warm

Step 6

6 Place 1/4 cup (1 1/2 ounces) cashews in a high-speed blender

Step 7

7 Add the coconut milk and puree until smooth

Step 8

8 Chop the remaining cashews for garnish

Step 9

9 Add the carrots and vegetable broth to the blender and puree until smooth

Step 10

10 (If necessary, puree the soup in batches, combining about half of each — the stock, carrots and cashew puree — in each batch and stirring everything together again before serving

Step 11

11 ) Taste the soup and add more salt and pepper, if desired

Step 12

12 If needed, return the soup to the saucepan over medium heat and warm until heated through

Step 13

13 Stir in the lime juice or vinegar and divide the soup among serving bowls

Step 14

14 Top with chopped cashews and drizzle with olive oil

Step 15

15 Serve hot