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Roasted Carrot and Fennel Soup

Serves 4


1 fennel bulb, quartered
4 medium carrots, peeled
1 onion, peeled and quartered
2 tbsp (30 ml) oil
3 cups (750 ml) chicken broth
1 cup (250 ml) milk
1 tsp (5 ml) salt
1/2 tsp (3 ml) ground black pepper

  1. Preheat oven to 400F.
  2. Place fennel, carrots and onion on a baking sheet and drizzle with oil.
  3. Bake vegetables for 1 hour. Cool to room temperature.
  4. Place all ingredients in the blender jar in the order listed above.
  5. Secure the lid.
  6. Set the speed control to the lowest speed and turn the blender on.
  7. Slowly increase the speed to the highest setting and blend for about 7 minutes or until steam escapes from the lid.
  8. If a thinner consistency is desired, a little more broth and blend for another 2 minutes.
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