Eat for Eight Bucks: Roasted Carrot-Fennel Soup

Name: Eat for Eight Bucks: Roasted Carrot-Fennel Soup
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 4 servings Freshly ground black pepper; 2 Tbsps butter; 454 grams carrots, peeled and quartered lengthwise; 454 grams large fennel bulb (about , thinly sliced (fronds reserved); 118 milliliters heavy whipping cream; 2 teaspoons kosher salt; 2 Tbsps olive oil; 1 medium Spanish onion, quartered; 2 teaspoons sugar; 946 milliliters vegetable stock; 59 milliliters white wine

Need a gluten free and vegetarian soup? Eat for Eight Bucks: Roasted Carrot-Fennel Soup could be a super recipe to try. One portion of this dish contains around 3g of protein, 24g of fat, and a total of 339 calories. This recipe serves 4. Autumn will be even more special with this recipe. Head to the store and pick up wine, onion, carrots, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 40 minutes.

Instructions

Adjust oven rack to middle position and preheat oven to 450°F.

Equipment you will use

Oven

In large mixing bowl, combine fennel, carrots, onion, olive oil, sugar, and salt.

Ingredients you will need

Olive Oil

Carrot

Fennel

Onion

Sugar

Salt

Equipment you will use

Mixing Bowl

Spread vegetables on rimmed baking sheet lined with parchment paper. Roast in the oven, flipping occasionally, until browned and tender, about 30 minutes.

Ingredients you will need

Vegetable