Jamie Oliver's roast carrot and fennel soup
|Prep time||10 minutes|
|Cooking time||20 minutes|
|Total time||30 minutes|
A sweet and aromatic soup. Serve it with bread or flatbreads.
1 kgcarrots (peeled, sliced )
2Fennel Bulbs (trimmed and sliced, save the fennel tops for the garnish)
1 3⁄5 lveg stock
100 mlsingle cream
- 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.
- 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.
- If saved for later, gently reheat the soup, and serve with a swirl of cream, and a scattering of fennel top.