Name: Roasted Carrot & Fennel Silky Soup
Prep time: 15 min
Cook time: 25 min
Yield: 4 servings
Cuisine: Vegetarian
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

Roasted Carrot & Fennel Silky Soup

CourseMain Dish
CuisineVegetarian

Servings	Prep Time
4servings	15minutes

Cook Time

25minutes

Servings	Prep Time
4servings	15minutes

Cook Time

25minutes

Ingredients

1kg carrotspeeled, trimmed and sliced
2 fennel bulbstrimmed and sliced
1 onionsliced
olive oil
2 garlic clovesunpeeled
1.6litres vegetable stockfrom broth or boxed
100ml 1% yogurt

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