Cheesy Cauli-Carrot Soup!

I'm going to be completely honest.
I wasn't prepared to post this here before I started cooking tonight.
I've had this dish on my menu for about 1 1/2 weeks now, and finally did it tonight.
And I just wasn't prepared for the awesomeness.
So I don't have super great pictures.
But I DO have a super great recipe!!
So- enjoy!

Cheesy Cauli-Carrot Soup!

Ingredients:

2 heads of cauliflower
1 lb. bag carrots
4 cups chicken broth
6 green onions or 1 yellow onion; diced
1/4 cup coconut oil or butter
1/4 cup flour
4 cups half-and-half
3 cups shredded cheddar cheese
1 tsp salt; 1 tsp pepper

Tools:
baking pan
large dutch oven or stock pot
medium sized sauce pot
Stirring spoon
Whisk
Knife
Cutting board
Food Processor (or blender, I haven't figured out the difference yet)

Directions:

Preheat oven to 400F and move your baking rack up to the slot above the middle. (cause if you're like me, it pretty much always stays dead center.)
1) Cut cauliflower heads into chunks. Discard greens into compost. Lay chunks on baking sheet. Bake 10-15 minutes until soft.
2) While those bake, pour broth into large dutch oven or stock pot. Bring to a soft boil. Add onions. Continue boil on medium heat.
3) Transfer baked cauliflower to food processor and puree until all the small pieces are even sized. (do not add water)
4) Add cauliflower puree to pot of broth. Turn heat down to low, cover, and simmer.
5) Cut tips off carrots and lay on the baking sheet. Bake for 10-15 minutes until soft.
6) While carrots bake, melt the coconut oil in the sauce pot. Add flour and make a roux. Whisk constantly and don't let it burn! One cup at a time, pour the half-and-half into the roux. Whisk to break up the clumps. Let it get hot before adding the next cup. Continue whisking until sauce begins to thicken and all clumps are dissolved. Pour into cauliflower pot, stirring to incorporate. Add cheese and mix to melt. Add salt and pepper. Cover and keep on low.
7) Transfer carrots to food processor and puree. Stir pureed carrots into soup. Remove from heat, serve immediately.

For a smoother, less chunky soup, steam the cauliflower and carrots instead of baking them.