Roasted sunchoke & cauliflower soup with balsamic maple roasted carrots!
Soup: roast cauliflower and quartered sunchokes at 425 degrees for 45 minutes, tossed in EVOO, salt, and lemon. When they have about ten minutes left, sauté 2-3 chopped onions in EVOO in a Dutch oven, add 3-4 cloves minced garlic. Add in roasted veggies, 8 cups vegetable broth, 1/4 cup soaked cashews, generous spoonful of Harissa, and bring to a boil. Use an immersion blender to get soup to your desired consistency and add squeeze of lemon. Serve with toasted pepitas, feta, and a drizzle of truffle oil.
Carrots: toss in maple syrup, balsamic vinegar, EVOO, and salt, roast for 20-25 minutes.
Pour a big glass of red and enjoy!