Roasted Fennel and Carrot Soup

Ingredients:


Fennel Bulb



Carrot - 1 lb (roughly chopped)

Fennel Bulb - 1 (stems removed and roughly chopped)

Onion - 1 (chopped)

Garlic - 2 cloves (optional)

Ginger - small piece

Jalapeno Pepper - 1 or to taste (seeded and cut into half)

Salt - to taste

Milk - 1/4 cup

Vegetable Stock or Water - 2 to 3 cups

Olive oil - 2 TBSP

Ground Black Pepper - for garnishing



Method:

1. Pre-heat oven to 400 degree F.

2. Place all the vegetables in a baking sheet and coat with olive oil.

3. Roast the vegetables in the oven for 30 minutes, flipping occasionally until tender and brown. 

4. Remove the vegetables from the oven and let it cool.

5. Transfer the veggies to a blender or food processor and blend with vegetable stock or water until smooth.
6. Transfer the puree into a saucepan and add 1/4 cup milk and salt.

7. Cook for 5 minutes or until soup is heated through.  Add more liquid if needed, for the right consistency.

8. Serve hot.

Sending this to Priya's Warm Soups Event.