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Homemade fennel and carrot soup - Stock Image

Stock Photo: 10884927
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Description

Homemade fennel and carrot soup.
Ingredients
2 medium fennel bulbs with fronds
4 medium carrots, quartered lengthwise
1 medium onion, quartered
1 garlic clove halved
3 (plus 2) tablespoons extra-virgin olive oil
1/2 teaspoon sugar
2 pints vegetable stock
1 teaspoon fennel seeds

Preparation
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 the vegetables in a blender with the stock until very smooth. 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. Serve soup drizzled with fennel oil and sprinkled with reserved fronds.
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