FOR THE SOUP 600g organic carrots 1 white onion 1 heaped tbsp white miso 1l of stock (I used chicken but veggie is fine) 1 bulb garlic Fresh thyme A cupped handful of cashews FOR THE CROUTONS A thick wedge of sourdough, cut into large croutons Parmesan Salt Garlic FOR THE GREMOLATA 100g parsley 1 lemon, zest and juice Pinch of salt and pepper 2-3 roasted garlic cloves (from the soup) 1. Dice the carrots and onion, toss in a roasting tin with fresh thyme, salt, pepper, olive oil and a little honey. Add in a whole garlic bulb and roast at 180c fan for 20-25 minutes. 2. Once the carrots have roasted, remove the thyme and garlic. Take 3 garlic cloves from the bulb and add them back to the tray and save 3 for the gremolata. 3. Tip the roasted vegetables and garlic cloves into a saucepan and add a large handful of cashews, 700-800ml stock and a large heaped tbsp white miso. Place on a lid and simmer for 10 minutes, then blend. Loosen with more stock to create the consistency you want and feel free to add more miso, honey or salt to balance. 4. Finely chop the parsley and mix with lemon zest, salt and 2-3 cloves of roasted garlic. Add in the juice of 1/2 lemon and 2 tbsp olive oil. Combine well and add extra lemon or salt to taste. It should be like a pesto! 5. Toss the croutons in salt, and a little olive oil and grate over plenty of parmesan. Bake for 5-10 minutes until golden. 6. Serve a bowl of soup with a drizzle of vibrant gremolata and those heavenly croutons to dip in. #souptok #soup #cosyseason