I made this beautiful heartwarming fennel and carrot soup.
No, I made roasted fennel and carrot soup.
No wait, I made roasted fennel, carrot, potato and onion soup.
Oh, it was so creamy. I wanted to be creamy, but since I was making a dairy free version, I couldn't add cream to it. Hence the potatoes. It was creamy and smooth. Garnished it with some roasted fennel seeds powder and it was perfect!
You need (for 3-4 servings):
1 fennel bulb or 1 cup (throw away the stalks and the fronds except a little for garnishing at the end)
½ medium yellow onion
2 carrots (I had two skinny ones, use one big fat carrot otherwise)
1 small russet potato or half a large potato (Russet potatoes are usually big in size, use half)
1 big fat clove of garlic
½ table spoon salt
1 teaspoon freshly cracked black pepper
2 table spoon extra virgin olive oil
1 teaspoon roasted ground fennel seeds
Preheat the oven to 400°F.
Chop all the vegetables to ¼ inch thickness.
Toss them with garlic, oil, salt and pepper and roast them in a roasting pan for 30-40 min, stirring occasionally until all the vegetables are slightly browned and soft.
Put all the vegetables in the food processor and blend them to a smooth paste. Add water to reach your desired consistency. Taste for salt and pepper.
Serve warm garnished with roasted fennel powder and fennel fronds.