Roasted Carrot & Fennel Soup

Looking for a cozy dish to take the chill off your bones? This comforting carrot and fennel soup should definitely do the trick! I'll be brutally honest with you, carrots aren't my favourite. But they're affordable, jam packed with great nutrients and are an essential component to mirepoix (a vital flavour base for most sauces, soups and stocks). And I know there are going to be some fennel haters out there. But trust me, the liquorice flavour in this soup goes virtually undetected. These underdog veggies may surprise you if you give them a chance.

The subtle sweetness of this fibre rich, yet delicate soup will more than likely be calling your name for seconds.

Roasted Carrot & Fennel Soup

Serves 4

What you'll need:

3 tbsp extra virgin olive oil, divided

5 medium carrots, lrg dice

6 garlic cloves, peeled

3 large sprigs fresh thyme (or 1/2 tsp dried)

1 medium fennel bulb, cut into thick slices, stems and fronds roughly chopped and kept separate

1 medium onion, 1 inch dice

3 cups vegetable or chicken stock

1/2 lemon, juiced

Goat cheese, measure with your heart Croutons, store bought or homemade

Steps:

Preheat oven to 400F. Add diced carrot and 6 whole garlic cloves to a large baking sheet lined with parchment paper. Add the thyme, drizzle with 1 tbsp extra virgin olive oil, season with salt and pepper, and transfer the tray to the oven to roast for 10 minutes. Meanwhile, add fennel to a large brown, drizzle with 1 tbsp extra virgin olive oil, season and salt and pepper, and toss to coat. After 10 mins, remove tray from the oven and add the fennel. Roast for an additional 20 minutes. Add the remaining 1 tbsp evoo to a large pot over medium high heat. Once the oil is hot, add the diced onion and cook for 5 minutes, then add the roughly chopped fennel stalks and fronds, and cook until the onions are translucent and fennel stalks are starting to soften. When the vegetables are done roasting, add them to the pot along with 3 cups vegetable stock, season, and bring to a boil. Reduce to a simmer, cover and cook for 15 minutes. After 15 minutes, turn off the heat and carefully transfer the mixture to a blender, add the lemon juice, and blend until smooth (alternatively you could use a hand blender, but it will take longer to get smooth). Return the mixture to the pot to reheat before serving.

To serve: ladle soup into bowls, top with croutons, crumbled goat cheese and fennel fronds. Finish with a drizzle of good quality olive oil.

Soup's up, my friends!