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Carrot Fennel Soup Recipe

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This recipe for Carrot Fennel Soup is from The Yaras Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 medium fennel bulbs with fronds
1 pound carrots, quartered lengthwise
1 medium onion, quartered
1 garlic clove
5 tablespoons olive oil, divided
½ teaspoon sugar
2 ½ cups chicken or vegetable broth
2 ½ cups water
Pumpkin seed oil
Directions:
Directions:
Preheat oven to 450°F with rack in lowest position.

Chop enough fennel fronds to measure 1 tablespoon and reserve. Discard stalks and remaining fronds. Slice bulbs ¼-inch thick and toss with carrots, onion, garlic, 3 tablespoons oil, sugar, ½ teaspoon salt, and ¼ 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 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.

Serve soup drizzled with pumpkin seed oil and sprinkled with reserved fronds.
Number Of Servings:
Number Of Servings:
6

 

 

 

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