Carrot Fennel Soup drizzled with Fennel OIl
When the weather gets cold, I like to warm it up in my kitchen by roasting vegetables. It’s pretty darn easy to do, you use a high heat oven, cut your veggies and toss them on a baking sheet, roast until soft and sweet. When you roast veggies at high heat, they caramelize. I put a little slide show at the end of this recipe so you can see what the roasted veggies look like when they’re ready.
This Carrot Fennel Soup uses this veggie roasting strategy. The fennel oil that you drizzle on at the end adds extra fennel flavor. You’ll need a coffee or spice grinder to grind fennel seeds to make the oil.
Fennel seeds have been used in herbal remedies since ancient times. They help with digestive problems like heartburn, bloating and much much more. You’ll find them in most Indian restaurants as an after dinner “mint”.
This soup is warming and supportive to the digestive system. And its really yummy. Enjoy.
Carrot Fennel Soup
serves 6
1 pound carrots, quartered lengthwise
1 medium onion, quartered
1 garlic clove
5 tablespoons extra-virgin olive oil, divided
2 1/2 cups chicken stock
2 1/2 cups water
1 teaspoon fennel seeds
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, 3 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread on a baking sheet and roast, stirring occasionally, until browned and tender. Check them every 10 minutes, it might take up to 25 to 30 minutes. (See my photos at the bottom of this post, the third photo shows them roasted to perfection!)
Blend half of vegetables in a blender with broth until very smooth. Transfer to a medium saucepan. Repeat with remaining vegetables and water. You could also do this with an immersion blender, if you have one.
Thin the soup 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.
