Preheat oven to 400° F. Line rimmed baking sheet with foil.
Place carrots and garlic on sheet; drizzle with 1 tablespoon oil. Sprinkle with salt and pepper; toss to coat.
Bake for 25 to 30 minutes, stirring occasionally, until carrots are tender and browned.
Meanwhile, heat remaining 1 tablespoon oil and onion in large saucepan over medium heat, stirring occasionally until onion is golden brown. Add stock and ginger; turn heat to low and simmer until carrots are done roasting.
Add roasted carrots and garlic to stock mixture.
Puree soup in batches using blender, food processor or immersion blender. Blend until soup is smooth. Return soup to saucepan. Stir in almond cooking milk. Cook over low heat until heated through. Serve garnished with almonds and/or cilantro.