Roasted Carrot And Cauliflower Soup - cooking recipe

Ingredients

1/2 lb carrot, peeled and cut into 2-inch chunks, with larger pieces sliced in half
1/2 head cauliflower, trimmed into florets
1/2 cup yellow onion, diced
3 1/2 cups vegetable broth
1 tablespoon olive oil
2 tablespoons fresh thyme
2 teaspoons salt, divided
2 teaspoons ground black pepper, divided
1/2 cup heavy cream

Preparation

Preheat your oven to 410 degrees F.
Add the carrots and cauliflower to a medium-sized bowl. Add the olive oil and 1 teaspoon of salt and 1 teaspoon of pepper. Toss to coat.
Place the carrots and cauliflower on a baking sheet and roast for about 20 minutes, turning once or twice during roasting.
Add the broth to a large pot, then add the roasted carrots, cauliflower, onion, thyme and remaining salt and pepper. Bring to a boil, then reduce heat and simmer, covered, for about 20 minutes.
Remove the soup from the heat. Use an immersion blender and carefully blend the ingredients until smooth (you could also use a regular blender, adding the soup in small batches and blending).
Add the cream, a little at a time, and continue to blend until incorporated.
Serve in individual bowls, garnished with the slivered almonds or fresh parsley.