Roasted Carrot & Fennel Silky Soup
Tuesday, 13 September 2016
| Prep Time | 15 minutes |
| Cook Time | 25 minutes |
| Servings |
servings |
Ingredients
- 1 kg carrots peeled, trimmed and sliced
- 2 fennel bulbs trimmed and sliced
- 1 onion sliced
- olive oil
- 2 garlic cloves unpeeled
- 1.6 litres vegetable stock from broth or boxed
- 100 ml 1% yogurt
Ingredients
| |
Instructions
- Preheat the oven to 190C/gas 5. Put the carrots, fennel and onion in a roasting dish and toss with 2 tablespoons of olive oil. Roast for 20 minutes, then add the garlic cloves. Stir everything thoroughly and return to the oven for 20 minutes more, until the vegetables are soft and browned. Remove the papery skins from the garlic cloves.
- Put the roasted veg in a large pan with the vegetable stock and bring to the boil. Simmer gently for 15 minutes, then liquidise with a stick blender, until completely smooth.
- Allow soup to cool somewhat and then add water or extra vegetable stock if consistency is too thick.
- Gently heat the soup, and serve with a swirl of yogurt and a scattering of fennel tops.
Recipe Notes
477 Calories
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