This soup combines the sweetness of roasted carrots with the aromatic licorice notes of fennel, offering a unique flavor profile that is both comforting and refreshing.
Ingredients:
1 lb. carrots, peeled and chopped
1 large fennel bulb, chopped, fronds (wispy things) reserved for garnish
1 onion, chopped
3 cloves garlic, minced
4 cups vegetable broth
1 teaspoon ground cumin
Olive oil
Salt and pepper to taste
Optional: a splash of cream or coconut milk for creaminess
Preheat the oven to 425°F. Toss carrots and fennel with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender and caramelized.
In a large pot, heat a bit of olive oil over medium heat. Add the onion and garlic, sautéing until soft.
Add the roasted carrots and fennel to the pot, along with the ground cumin. Stir to combine.
Add the vegetable broth and bring to a simmer. Cook for 10-15 minutes to let the flavors meld.
Use an immersion blender to puree the soup until smooth. For a thinner consistency, you can add more broth.
Season with salt and pepper to taste. If desired, stir in a splash of cream or coconut milk for a richer texture.
Serve hot, garnished with fennel fronds.
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