I am on a real soup kick lately and this one is easy to make and absolutely delicious! Until about a year ago when I first made this soup, I had never bought a fennel bulb. I now use fennel in all my homemade soup stocks and love adding it to all kinds of recipes. YUM!
- 2 medium fennel bulbs with fronds
- 1 pound organic carrots, quartered lengthwise
- 1 medium onion, quartered
- 2 garlic clove
- 5 tablespoons extra-virgin olive oil, divided
- 1/2 teaspoon sugar
- 2 1/2 cups organic vegetable or chicken broth
- 2 1/2 cups water
- 1 teaspoon fennel seeds
- Preheat oven to 450°F with rack in lowest position.
- Chop enough fennel fronds to measure 1 tbsp and reserve. Discard stalks and remaining fronds. Slice bulbs 1/4 inch thick and toss with carrots, onion, garlic, 3 tbsps oil, sugar, 1/2 tsp salt, and 1/4 tsp pepper. Spread in a 4-sided sheet pan and roast, stirring occasionally, until browned and tender, 25 to 30 minutes.
- Blend half of vegetables in a blender with broth until very smooth. Transfer to a medium saucepan. Repeat with remaining vegetables and water. Thin to desired consistency with extra water and simmer 2 minutes. Season with salt and pepper.
- Meanwhile, finely grind fennel seeds in grinder and stir into remaining 2 tbsp oil. Serve soup drizzled with fennel oil and sprinkled with reserved fronds.