Roasted Carrot and Cauliflower Soup

And the roastathon continues. Here's today's creation:


Roasted Carrot and Cauliflower Soup
This is fancy enough to serve for company, but easy enough to cook for a weekday meal. Cut regular carrots into 1-inch slices, but if they are fat farmers’ market carrots like I got in my CSA box this week, cut them into 1/2-inch slices.

4 cups sliced (1-inch) carrots
1 head cauliflower, broken into bite-sized florets
1 white onion, peeled and cut into wedges
5 cloves garlic, unpeeled
1/2 cups walnuts
5 cups water (divided)
1 tablespoon fresh thyme or lemon thyme
2 teaspoons light miso (optional)
Sea salt and black pepper to taste

Preheat oven to 400 degrees F. In a large mixing bowl, toss carrots, cauliflower, onion, and garlic in enough olive oil to coat. Place on a large baking sheet. Roast for 30 minutes, or until carrots and caultiflower are tender. Stir and turn vegetables once or twice so they don’t burn. Remove from oven and let cool slightly. Remove peel from garlic.
You will need to blend the soup in two batches. Place walnuts and 3 cups water in blender and blend until smooth. Add about half the thyme, miso, and vegetables and blend until smooth. Pour into a medium pan. Put the remaining 2 cups water, thyme, miso, and vegetables to the blender. Blend until smooth. Add to pan and stir together. Season to taste with sea salt and black pepper. Heat to desired temperature.

Serves 6