Roasted Carrot & Cauliflower Soup With Thyme

• 1.5 pounds carrots, peeled, chopped in half, then diagonally
• 1 head of cauliflower, broken into 1 to 2 inch florets
• 3 tablespoons olive oil, plus more for cooking
• fresh cracked pepper
• 6 whole garlic cloves
• 1.5 medium yellow onions, chopped
• 5 cups vegetable broth
• 1/2 cup half and half
• 1 tablespoon fresh thyme leaves
• 3/4 cup shredded cheese

1. 1. Put olive oil in a bowl and toss the carrots and cauliflower in it. Add salt and pepper Put them on a baking sheet and bake at 425?F for 30-35 minutes. Flipping halfway in between.
2. 2. Put about 2 tablespoons of olive oil and heat until shimmering. Add the garlic and onion, sauteing until the onions are soft..about 8 minutes. Add the cauliflower and carrots. Add the broth and bring to a boil. Bring back down to a simmer for about 10 minutes.
3. 3. Let the soup cool, then puree the mixture in halves, letting the steam release by putting a cloth where the plastic stopper would otherwise be.
4. 4. Bring the soup back to a simmer, stir in half and half, basil, and cheese.
5. 5. Serve immediately and enjoy the warmth!

carrots, cauliflower, olive oil, fresh cracked pepper, garlic, yellow onions, vegetable broth, thyme, shredded cheese

Taken from food52.com/recipes/26184-roasted-carrot-cauliflower-soup-with-thyme (may not work)