Description
A simple, soul satisfying roasted fennel and carrot soup to start the year off healthy!
Ingredients
- • 2 medium fennel bulbs with fronds
- • 1 pound carrots, quartered lengthwise
- • 1 large onion, peeled and quartered with core intact
- • 3 cloves garlic, peeled and flattened
- • Kosher salt
- • Freshly ground black pepper
- • Extra virgin olive oil
- • 5 cups low-sodium vegetable or chicken broth
- • Freshly grated Parmigiano
Instructions
- • Preheat over to 450 degrees Fahrenheit.
- • Slice stalks from fennel bulbs. Reserve fennel fronds for garnish. Toss stalks. Slice the bulbs in half lengthwise. Slice each half into ¼ inch slices lengthwise.
- • In a large bowl, toss the fennel slices with the carrots, onion, garlic, about ½ teaspoon salt and a few grinds of freshly ground black pepper. Drizzle with a few tablespoons of olive oil and toss to coat. Spread the vegetables on a sheet pan and place in the oven to roast. Stir occasionally. Roast until the veggies are browned and tender.
- • Place the veggies in a blender with the broth and blend until smooth. (You may need to do this in batches.) Transfer to a saucepan. If soup is too thick, add water to thin. Simmer until soup is warmed through. Taste and adjust salt and pepper.
- • Serve soup drizzled with extra virgin olive oil, fennel fronds and freshly grated Parmigiano.
- Category: Italian