Carrot Fennel Soup

Name: Carrot Fennel Soup
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 6
Cuisine: Global
Ingredients: 454 grams carrots, quartered lengthwise; 2 mediums fennel bulbs with fronds; 1 teaspoon fennel seeds; 1 garlic clove; 591 milliliters reduced-sodium chicken broth; 5 Tbsps extra-virgin olive oil, divided; 1 medium onion, quartered; 1 teaspoons sugar; 591 milliliters water

Carrot Fennel Soup might be just the soup you are searching for. This recipe covers 12% of your daily requirements of vitamins and minerals. This recipe serves 6. Watching your figure? This gluten free, dairy free, and vegetarian recipe has 185 calories, 4g of protein, and 13g of fat per serving. It will be A mixture of onion, water, fennel seeds, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes around 50 minutes.

Instructions

Preheat oven to 450°F with rack in lowest position.

Equipment you will use

Oven

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, sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

Ingredients you will need

Carrot

Fennel

Garlic

Pepper

Onion

Sugar

Salt

Cooking Oil

Spread in a 4-sided sheet pan and roast, stirring occasionally, until browned and tender, 25 to 30 minutes.

Ingredients you will need

Spread

Equipment you will use

Frying Pan

Blend half of vegetables in a blender with broth until very smooth.

Ingredients you will need

Vegetable

Broth

Equipment you will use

Blender

Transfer to a medium saucepan. Repeat with remaining vegetables and water. Thin to desired consistency with extra water and simmer 2 minutes. Season with salt and pepper.

Ingredients you will need

Salt And Pepper