Ingredients
- 2 large fennel bulbs trimmed and sliced
- 4 large carrots peeled and sliced
- 1 large onion chopped
- 3 cloves garlic minced
- 3 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp fresh thyme leaves or 1/2 tsp dried thyme
- 4 cups vegetable broth
- 1 cup heavy cream or coconut milk for a dairy-free option
- Fresh thyme sprigs for garnish optional
Instructions
- Roast the vegetables: Preheat your oven to 400°F (200°C).
- On a large baking sheet, spread the sliced fennel, carrots, and chopped onion. Drizzle with 2 tablespoons of olive oil and sprinkle with salt and pepper.
- Toss the vegetables to coat evenly and spread them out in a single layer.
- Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and lightly caramelized, stirring halfway through the cooking time.
- Prepare the soup: In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat.
- Add the minced garlic and cook for about 1 minute, until fragrant.
- Add the roasted vegetables to the pot along with the fresh thyme leaves.
- Pour in the vegetable broth and bring to a boil. Reduce the heat and let it simmer for 10 minutes to allow the flavors to meld.
- Blend the soup: Using an immersion blender, blend the soup until smooth and creamy. Alternatively, you can carefully transfer the soup in batches to a blender and blend until smooth, then return it to the pot.
- Stir in the heavy cream or coconut milk, and heat through without bringing to a boil. Adjust the seasoning with more salt and pepper if needed.
- Serve: Ladle the soup into bowls and garnish with fresh thyme sprigs if desired.
- Serve hot with crusty bread or a side salad.
Notes
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