Roasted Carrot-Fennel Soup
"Kudos to my sis! This former fast-food junkie has become a lot more conscious of the foods she prepares for her family in recent years. The fact that her husband has had a heart attack (requiring quadruple bypass surgery) and a stroke in the past few years--as well as being diagnosed diabetic--has most likely had something to do with this. In any event, I couldn't be happier that she is trying to eat better and to make sure her family does the same! Knowing that I'm a veggie, she has been sharing any good vegetarian recipes that come her way. This one comes from a neighbor who is quite the creative chef. Simple and delicious, it's the perfect dinner for a cold winter night. Serve with a warm crusty loaf of homemade bread, and you're in business. Thanks, sis : ) !"
photo by magpie diner
- Ready In:
- 1hr 20mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 2 fennel bulbs, with fronds
- 1 lb carrot, quartered
- 1 medium onion, quartered
- 1 garlic clove
- 5 tablespoons extra virgin olive oil, divided
- 1⁄2 teaspoon sugar
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper, freshly ground
- 5 cups vegetable broth
- 1 teaspoon fennel seed
directions
- Preheat oven to 450 degrees F with rack in lowest position.
- Chop enough fennel fronds to measure 1 T and reserve. Discard stalks and remaining fronds. Slice bulbs 1/4" thick and toss with carrots, onion, garlic, 3 T olive oil, sugar. salt, and pepper. Spread in a 10" x 13" baking pan that has been lined with parchment paper and roast, stirring occasionally, until vegetables are browned and tender, appx. 30-45 minutes.
- When vegetables are done, remove from oven and cool slightly. Place vegetables in a large soup kettle and add vegetable broth. Using a hand blender, blend vegetables and broth together until very smooth. (Alternately, you can blend the vegetables and broth in a blender in batches, and transfer to a soup kettle when blended.) Thin with water if needed.
- Over medium heat, bring soup just to boiling, and then lower heat to keep warm until ready to serve.
- Meanwhile, finely grind fennel seeds in a spice or coffee grinder and stir into remaining 2 T olive oil.
- Serve soup drizzled with fennel oil and sprinkled with reserved chopped fronds.
- (Note: fennel oil can be made up to two days ahead and kept at room temperature until ready to serve.).
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Reviews
-
Great soup! I really wasn't sure what to expect flavour wise, if it would be too sweet or anise....but roasting really mellows everything out. I like this method, makes a nice change - and next time I'm turning the oven on anyway, I'd think about throwing a pan of these veg in at the same time to have ready to go when it's time to make soup. I also really liked the addition of the fennel oil - nice touch and looked very impressive. Children enjoyed this too, so everyone was happy. I followed the recipe as written except that I added a whole lot more garlic becasue I had a bagful on hand. Thanks VeggieGirl! Made for PAC Spring 2010.
RECIPE SUBMITTED BY
I live in Englewood, NJ but work (and eat!) in NYC, so I guess technically I'm still a city girl : )
I work at a major children's charity in New York, as the chief fundraiser for a well-respected national program.
What do I do for fun? When would I have time for that? ; ) Well, I cook, of course, and I enjoy scouting the greenmarkets in NYC for fresh produce and other intriguing ingredients for my culinary creations. I have a cat who keeps me on my toes (!) plus a new condo that always need to need something done to it (!!!). I love to travel, and I love to try out new cuisines, so I try to combine those two pleasures as much as possible.
I'd love to find some cooking/eating partners to share my adventures. And if you're vegetarian, vegan, or at least veg friendly--all the better : ) !
My favorite cookbooks would have to be anything by Molly Katzen, How It All Vegan and La Dolce Vegan by Sarah Kramer, The Joy of Cooking (the trusted authority!), and Savoring the Spice Coast of India by Maya Kaimal (the most amazing, traditional Indian recipes around).
My passions? Food (of course!), travel, art and literature, film (especially indie/foreign), music, animals, and having deep, stimulating conversations with good friends.
Pet peeves? Home repairs that don't work and contractors who do likewise!!!! (Can you tell I just moved?)
