Roasted Carrot-Fennel Soup

READY IN: 1hr 20mins




  • 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.).