"Homemade fennel and carrot soup. Ingredients2 medium fennel bulbs with fronds 4 medium carrots, quartered lengthwise 1 medium onion, quartered 1 garlic clove halved 3 (plus 2) tablespoons extra-virgin olive oil 1/2 teaspoon sugar 2 pints vegetable stock 1 teaspoon fennel seeds PreparationPreheat oven to 450°F with rack in lowest position. Chop enough fennel fronds to measure 1 tablespoon and reserve. Discard stalks and remaining fronds. Slice bulbs 1/4 inch thick and toss with carrots, onion, garlic, 3 tablespoons oil, sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread in a 4-sided sheet pan and roast, stirring occasionally, until browned and tender, 25 to 30 minutes. Blend the vegetables in a blender with the stock until very smooth. Thin to desired consistency with extra water and simmer 2 minutes. Season with salt and pepper. Meanwhile, finely grind fennel seeds in grinder and stir into remaining 2 tablespoons oil. Serve soup drizzled with fennel oil and sprinkled with reserved fronds." Heat - Temperature | Food and Drink | Food | Crockery | Horizontal

High Resolution JPEG Picture of "Homemade fennel and carrot soup. Ingredients2 medium fennel bulbs with fronds 4 medium carrots, quartered lengthwise 1 medium onion, quartered 1 garlic clove halved 3 (plus 2) tablespoons extra-virgin olive oil 1/2 teaspoon sugar 2 pints vegetable stock 1 teaspoon fennel seeds PreparationPreheat oven to 450°F with rack in lowest position. Chop enough fennel fronds to measure 1 tablespoon and reserve. Discard stalks and remaining fronds. Slice bulbs 1/4 inch thick and toss with carrots, onion, garlic, 3 tablespoons oil, sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread in a 4-sided sheet pan and roast, stirring occasionally, until browned and tender, 25 to 30 minutes. Blend the vegetables in a blender with the stock until very smooth. Thin to desired consistency with extra water and simmer 2 minutes. Season with salt and pepper. Meanwhile, finely grind fennel seeds in grinder and stir into remaining 2 tablespoons oil. Serve soup drizzled with fennel oil and sprinkled with reserved fronds." [182214796] stock photo