Carrot and Fennel Soup

by Ruth Cousineau
Carrot and Fennel Soup

Ingredients

2 medium or 1 large fennel bulb with fronds
450g carrots, quartered lengthwise
1 medium onion, quartered
1 garlic clove
5 tablespoons extra-virgin olive oil, divided
1/2 teaspoon sugar
2 1/2 cups chicken (or vegetable) stock
2 1/2 cups water
1 teaspoon fennel seeds

Directions

Preheat oven to 230°C with rack in lowest position. Chop enough fennel fronds to measure 1 tablespoon and reserve. Slice bulbs 1/4 inch thick and toss with carrots, onion, garlic, 3 tablespoons oil, sugar, 1/2 teaspoon salt, and 1/4 teaspoon 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 stock 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 tablespoons oil. Serve soup drizzled with fennel oil and sprinkled with reserved fronds.

"I love the challenge of working out what I am going to make each time as I nevquite know what I'm It makes me be more adventurous in my cooking rather than just buying my favourites"

— Box Scheme customer

Get started!

Your first box is only a few clicks away. Get a box of fresh, local food in your kitchen soon, packed with care and supporting your local farmers and artisan producers.