Creamy Curried Zucchini Soup

Remove the ends of the zucchini, then quarter it.

Drizzle the flesh side with olive oil and season with salt and pepper. Place all four pieces, flesh side down, onto a large baking sheet.

On a separate baking sheet, place the chopped carrot, onion, and whole garlic cloves, and drizzle with two tablespoons of olive oil, sprinkle with a dash of salt and pepper, then toss to coat.

Place both baking sheets in the oven and roast for 45 minutes to 1 hour, turning the carrots and onions halfway through.

When the vegetables are fork-tender, remove them from the oven and set them aside to cool.

Meanwhile, add the vegetable broth to a large soup pot, along with the curry powder, sage, cayenne, and nutmeg. Heat slowly over medium-low heat.

When the zucchini is cool enough to handle, scrape out the seeds and set them aside, then scoop out the flesh of the zucchini and add it to the pot with the rest of the vegetables.

Turn the heat to medium-high and bring the mixture to a boil, then reduce the heat to low and simmer for 10 minutes, stirring occasionally.

Remove the pot from the heat and blend the soup until completely smooth using an immersion blender. If you don't have an immersion blender, you can use a classic blender in batches until the soup is completely smooth; cool it slightly before blending.

Stir in 1 cup of non-dairy milk. Season with salt and pepper to taste.

If you have reserved the zucchini seeds for garnish, place them in a skillet over medium-high heat with a teaspoon of olive oil and a pinch of sea salt. Cook just until lightly golden — about 1 to 2 minutes.

Garnish with fresh cilantro, roasted zucchini or pumpkin seeds, and vegan cashew cream!