Ingredients:

  • 2 lbs mixed root vegetables (carrots, parsnips, and sweet potatoes)
  • 1 medium head cauliflower florets (500g)
  • 1 large yellow onion (200g), quartered
  • 1 whole head garlic (50g), top sliced off
  • 3 tbsp olive oil
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 6 cups vegetable broth
  • 1/2 cup raw cashews, soaked
  • 1 tbsp lemon juice
  • 1 tsp dried thyme
  • 1/2 tsp smoked paprika
  • 1 tsp maple syrup

Instructions:

  1. Preheat and Prep. Set your oven to 220°C (425°F). Line a baking sheet with parchment paper.
  2. Season the Veg. Toss your root vegetables, cauliflower, and quartered onion on the tray with olive oil, sea salt, black pepper, and smoked paprika. Ensure everything is well coated.
  3. Position the Garlic. Place the garlic head, cut side down, right in the center of the pan. Note: This protects the garlic from burning while it softens.
  4. The Roast. Slide the tray into the oven and roast for 30-35 minutes until the vegetables are charred and mahogany colored. You want to see dark edges, not just golden ones.
  5. The Transfer. Move all the roasted vegetables into a large stockpot. Squeeze the softened garlic cloves out of their skins directly into the pot.
  6. Add Aromatics. Stir in the dried thyme and maple syrup while the vegetables are still hot.
  7. Simmer. Pour in the 6 cups of vegetable broth. Bring it to a gentle simmer for 5-10 minutes until the flavors have melded together.
  8. The Creaming. Add the soaked cashews and lemon juice.
  9. The Blend. Use an immersion blender until smooth, or transfer to a high speed blender. Process for 60 seconds until the texture is velvety.