For my second soup this month, I wanted to make something with a more “soupy” feel as opposed to chowder. I’m a huge fan of fennel, so I love the idea of complimenting it with only one other flavor. Who knew carrot and fennel went so nicely together?
I found a recipe on Epicurious, but did some modifications, since I don’t need to make a soup for an army, just for 1 or 2 people.
3 Carrots, sliced into quarters and halfs
1 Fennel Bulb, and Fennel Fronds [new to fennel? there’s a great overview here]
1/4 Onion, in pieces, not chopped
Olive Oil, 2 tablespoons
Sugar, a pinch
Chicken Stock [or veggie]
Preheat oven to 350 degrees.
Toss the carrot, onion, fennel bulb and garlic in olive oil. Throw a pinch of sugar and salt on top. Roast in the oven for 25-40 minutes until tender.
Once done, blend in a food processor. You can add some water and stock at this point to help it liquefy. The exact amount is based on how thin you want it, and how much you think you’ll boil off on the stove. I used probably two cups of water and two cups of stock.
Once pulsed to a bright orange color, pour into a pot and bring to a boil. Let simmer for at least 20 minutes.
Take off, pulse again in the food processor, especially if you want it smooth. If you want it grainy, then it’s probably fine to skip the second blend. Top with fennel seed and fennel fronds.