Caramelizing the carrots and fennel intensifies the rich taste. A wonderful soup!
Preheat oven to 450?, with rack in lowest position.
Chop enough fennel fronds to measure 2 tablespoons and reserve. Discard stalks and remaining fronds. Slice bulbs 1/4 inch thick and toss with carrots, onion, garlic, 3 tablespoons olive oil, sugar, salt and pepper. Place in large sheet pan with sides and roast, stirring occasionally, until browned and tender, 25 to 30 minutes.
Blend half of vegetables in a blender with broth until very smooth. Transfer to medium saucepan. Repeat with remaining vegetables and water. Thin to desired consistency with extra water and simmer 2 minutes. Season with additional salt and pepper if necessary.
Finely grind fennel seeds in grinder and stir into remaining 2 tablespoons oil. Serve soup drizzled with fennel oil and sprinkled with reserved fronds.
Soup can be made one day ahead and chilled.
Fennel oil can be made 2 days ahead and kept at room temperature.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (246g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 53 | ||
Calories from Fat: 2 (4%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.3g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 286mg | 10 % | |
Potassium 368.7mg | 10 % | |
Total Carbohydrate 11.1g | 3 % | |
Dietary Fiber 2.7g | 11 % | |
Sugars, other 8.4g | ||
Protein 2.4g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 53
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