Susie Drage
Music, Art & Cookery
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Roast Carrot & Fennel Soup

ROAST CARROT & FENNEL SOUP
Serves 4
Preparation Time: Approx 15 mins
Cooking Time: Approx 55 mins
Ingredients:
2 tbs Olive Oil
Knob of unsalted butter
1 kg / 2 lbs 4 oz carrots, peeled, trimmed and sliced
3 x Fennel bulbs, trimmed and sliced, save tops for garnish
One Spanish onion, sliced
Olive Oil
Four Fat cloves of garlic, unpeeled
1.6 ltr / 2 3/4 pt vegetable stock
100 ml of Natural Yoghurt or Single Cream, to serve
Fresh parsley and/or chives. chopped
AND THIS IS WHAT YOU DO......
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Pre-heat the oven to 180C
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Heat the oil and butter in a roasting pan and then add the vegetables. Stir until well coated and roast in the oven for about 30 - 40 mins.
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Transfer the roasted vegetables into a large, heavy saucepan.
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Now add the vegetable stock, stir, cover and leave to simmer for about 15 mins.
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Remove from the heat and either using a stick blender or a food liquidiser, liquidise the soup until smooth.
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Ladle portions into soup bowls and garnish with Yoghurt and sprinkle with herbs.