Spring is the perfect time in Central Texas to get farm fresh fennel and carrots. I couldn’t resist making this simple soup today for a client when I saw the big bulbs of fennel at the market. The flavors are much sweeter and complex due to the roasting of the carrots and fennel prior to adding them to the soup. Reserve fennel stems and core for juicing, if you wish.Print
- 1 pound organic carrots
- 1 large organic fennel bulb
- 3 tablespoons organic extra virgin olive oil, divided
- 1 cup diced organic yellow onion
- 4–6 cups light vegetable stock (no-tomato)
- sea salt, to taste
- 1 tablespoon chopped fennel fronds, for garnish
- Preheat oven to 400 degrees F.
- Wash carrots and trim off the ends. Slice carrots into 1/2-inch diagonals. Place in a large glass baking dish or roasting pan.
- Wash fennel and trim off stems and fronds, reserving a few fronds for garnishing. Slice fennel bulb into quarters, cut out the core, and discard the core. Slice remaining fennel bulb into 1/2-inch slices and add to carrots in baking dish.
- Toss carrots and fennel with 2 tablespoons olive oil and sprinkle generously with sea salt. Cover baking dish with foil and roast for about 30 minutes, or until vegetables are tender and are beginning to brown slightly.
- Meanwhile, saute onion, a pinch of sea salt, and remaining tablespoon of olive oil in large soup pot over medium heat until the onion is soft and translucent.
- Add roasted carrots and fennel to soup pot and saute a minute more.
- Add 4 cups vegetable stock, or enough stock to just cover the vegetables. Simmer until flavors blend, about 10 minutes.
- Blend the soup in the pot with an immersion blender until smooth. Add more stock as needed to achieve the consistency you like. It is important not to add too much liquid initially as it will be difficult to achieve a smooth texture.
- Season with sea salt and simmer gently for 10 minutes more.
- Serve warm or chilled in individual bowls with a few fennel fronds for garnish.