Carrot Fennel Soup

Name: Carrot Fennel Soup
Yield: 4 servings
Ingredients: 1 2 medium fennel bulbs with fronds; 1 1 pound carrots, quartered lengthwise; 1 1 medium onion, quartered; 1 1 garlic clove; 1 5 tablespoons extra-virgin olive oil, divided; 1 1/2 teaspoon sugar; 1 2 1/2 cups reduced-sodium chicken broth; 1 2 1/2 cups water; 1 1 teaspoon fennel seeds; 1 Equipment: an electric coffee/spice grinder

From the kitchen of Carly

Roasted carrots and fennel get blended into silky soup with toasted fennel seeds ground to order. Sweet, earthy, and bright with reserved fronds. The oven does most of the work, turning simple vegetables into something surprisingly luxurious.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

12 medium fennel bulbs with fronds
11 pound carrots, quartered lengthwise
11 medium onion, quartered
11 garlic clove
15 tablespoons extra-virgin olive oil, divided
11/2 teaspoon sugar
12 1/2 cups reduced-sodium chicken broth
12 1/2 cups water
11 teaspoon fennel seeds
1Equipment: an electric coffee/spice grinder

Instructions

Preheat oven to 450°F with rack in lowest position.
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. Spread in a 4-sided sheet pan 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 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.
Meanwhile, finely grind fennel seeds in grinder and stir into remaining 2 tablespoons oil. 3Serve soup drizzled with fennel oil and sprinkled with reserved fronds.