Active Time

　　20 min

　　Total Time

　　50 min

　　What a soup. Carrots and fennel caramelize when roasted at high heat, then release their sweet essence when blended. A drizzle of fennel-seed oil echoes and intensifies the fennel flavor.

　　

Ingredients

Makes 6 servings

　　2 medium fennel bulbs with fronds

　　1 pound carrots, quartered lengthwise

　　1 medium onion, quartered

　　1 garlic clove

　　5 tablespoons extra-virgin olive oil, divided

　　1/2 teaspoon sugar

　　2 1/2 cups reduced-sodium chicken broth

　　2 1/2 cups water

　　1 teaspoon fennel seeds

　　Equipment: an electric coffee/spice grinder

　　

Step 1

Preheat oven to 450°F with rack in lowest position.

　　

Step 2

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.

　　

Step 3

Blend half of vegetables in a blender with broth until very smooth. Transfer to a medium saucepan. Repeat with remaining vegetables and water. Thin to desired consistency with extra water and simmer 2 minutes. Season with salt and pepper.

　　

Step 4

Meanwhile, finely grind fennel seeds in grinder and stir into remaining 2 tablespoons oil. 3Serve soup drizzled with fennel oil and sprinkled with reserved fronds.

　　Cooks’ notes:

　　•Soup can be made 1 day ahead and chilled.

　　•Fennel oil can be made 2 days ahead and kept at room temperature.