Serves
4 People
Cooking Time
10 minutes
Season
Summer
Autumn
Winter
Spring
Dietary
Gluten Free
Vegetarian
Description
A sweet and aromatic soup. Serve it with crusty bread or flatbreads.
Ingredients
- 1kg carrots, peeled, sliced
- 2 fennel bulbs, trimmed and sliced (save the fennel tops for the garnish)
- 1 onion, sliced
- 1 clove garlic
- 1.6 L vegetable stock
- 100ml single cream
Instructions
- Preheat the oven to 190C/gas 5. Put the carrots, fennel and onion in a roasting dish and toss with 2 tablespoons of olive oil. Roast for 20 minutes.
- Add the unpeeled garlic cloves. Stir everything thoroughly and return to the oven for 20 minutes more, until the vegetables are soft and browned. Remove and discard the papery skins from the garlic cloves.
- Put the roasted veg in a large pot with the vegetable stock and bring to the boil. Simmer gently for 15 minutes, then liquidise with an immersion blender, until completely smooth.
- Serve with a swirl of cream and a scattering of fennel fronds on top. Pairs well with flatbreads for dunking
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