Roasted Carrot and Fennel Soup with Miso-Glazed Mushrooms and Cashew Cream

epicurious.com

blodn1

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

Directions at epicurious.com

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