Roasted Carrot and Fennel Soup With Miso Glazed Mushrooms and Cashew Cream

Ingredients

• 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

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