Roasted Fennel and Carrot Soup
Soup is perfect for those weeknights when we are all running in different directions. It’s healthy, nutrient-rich and easily gluten-free. It’s great to make a batch of this soup on Monday, heating up a mug of leftovers for a quick lunch later in the week.
- 8 large carrots dice
- 2 large fennel bulb, large dice and reserve some fronds for garnish
- 1 large yellow onion, sliced
- 1 tsp fennel seeds (optional)
- 2 tsp salt, divided
- 4 Tbsp olive oil, divided
- cracked pepper
- 2 Tbsp honey
- 2 Tbsp lime juice (add 1 tablespoon first, taste and then see if you need more)
- Set your oven to 375 degrees. You’ll need two sheet pans.
- One sheet pan is for carrots, 1 teaspoon kosher salt, 2 tablespoons of olive oil, a crack or two of pepper. The other pan is for onion and fennel, with 1 teaspoon salt, 1 teaspoon fennel seeds, a crack or two of pepper and 2 tablespoons of olive. Mix the ingredients on a sheet pans with your hands or large spoon and roast both for 40-45 minutes.
- Check after 30 minutes to make sure everything is cooking well and not getting too toasted. Give the pans a little shake to move the ingredients around and ensure even cooking. Take the roasted vegetables from the pan and with 4 cups of water add to a blender, or even better a Vitamix. Puree until smooth. Check the consistency and add more water if needed to get your desired texture.
- Then into a pot it goes with the honey and lime, bring to boil. Taste for seasoning and garnish accordingly. Garnish with avocado, fennel fronds, feta and red pepper flakes.
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