Roasted Carrot and Fennel Soup With Miso Glazed Mushrooms and Cashew Cream
Ingredients
- 1 cup raw cashews
- 1 bunch carrots (about 10 oz.), trimmed, peeled, cut into 1" pieces
- 1 large fennel bulb (about 10 oz.), fronds reserved, bulbs halved, cored, and cut into 1" pieces
- 4 Tbsp. extra-virgin olive oil, divided
- 1¼ tsp. kosher salt, divided, plus more
- Freshly ground white or black pepper
- 1 medium onion, finely chopped
- 2 tsp. finely chopped peeled ginger
- 1 Tbsp. mirin
- 2½ cups (or more) no- or low-sodium vegetable broth
- 2 tsp. plus 1 Tbsp. white miso
- 4 oz. shiitake mushrooms (about 4 large), thinly sliced
- 1 tsp. unseasoned rice vinegar
Instructions
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