As I mentioned last week we’ve been enjoying a lot of vegetables from our CSA that we have never tried before. Along with our CSA order there are usually recipes included with suggestions on how to use the various vegetables found in our order. Recently one of the recipes was for a roasted carrot and fennel soup. I’ve used fennel in soup before and I love the taste. We also had a lot of carrots on hand so I decided to make this soup. It was delicious!
Roasted Carrot and Fennel Soup
1-2 medium fennel bulbs with fronds
1 pound of carrots, quartered lengthwise
1 medium onion, quartered
1 garlic clove
5 Tbsp. extra virgin olive oil, divided
½ tsp. Sugar
2 ½ cups chicken broth
2 ½ cup water
1 tsp. Fennel seeds
Preheat your oven to 450 degree F with the rack in the lowest position. Chop enough fennel fronds to measure 1 Tbsp. and reserve. Discard the stalks and remaining fronds. Slice bulbs ¼ inch thick and toss with carrots, onion, garlic, 3 Tbsp. olive oil, sugar, ½ tsp. salt, and ¼ tsp. pepper. Spread in a 4 sided sheet pan and roast, stirring occasionally, until browned and tender, about 25-30 minutes.
Blend half of the vegetables in a blender with the chicken broth until very smooth. Transfer to a medium saucepan. Repeat with remaining vegetables and water. Thin to your desired consistency with extra water and simmer for 2 minutes. Season the soup with salt and pepper. Meanwhile, grind fennel seeds in a grinder and stir into the remaining 2 Tbsp. of olive oil. Serve soup drizzled with fennel oil and sprinkled with reserved fronds.
This soup was delicious and the perfect meal to enjoy on a cool, foggy, Pacific Northwest day.