The leaves turning colors, the nonchalant dip in temperature, breaking out the sweaters, and making some wonderful, heartwarming soups. Fall in a nutshell to me. I’m going to just jump right in and say that this soup with Fennel is delicious, simple, and full of fresh flavor. I must admit that I was first taken aback by the smell of Fennel but in this recipe the carrots and the fennel caramelize which enhances their sweetness when blended in with the broth. The roasting is the KEY here to take the bite out of the licorice flavored Fennel. The addition of the Fennel fronds adds a wonderful little surprise and texture element. I would rank this as one of my healthier soups…unless of course you wanted to be sinful. A bit of heavy cream anyone?
Roasted Carrot & Fennel Soup
1 medium fennel bulb with fronds
1/2 lb carrots, quartered lengthwise
1 small onion, quartered
1 garlic clove
3TBS tablespoons extra-virgin olive oil, divided
1/4 teaspoon Truvia/Stevia/Raw Sugar
(Eye ball amount) reduced-sodium chicken broth
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 1/4 inch thick and toss with carrots, onion, garlic, 2 tablespoons oil, sugar, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Spread in a 4-sided sheet pan and roast, stirring occasionally, until browned and tender, 25 to 30 minutes. Blend vegetables in a blender with broth until desired consistency. Transfer to a medium saucepan. Season with salt and pepper. Serve soup drizzled with remaining oil and sprinkle with reserved fronds.
G’s tip: * Soup can be made 1 day ahead and chilled.