Wednesday, December 28, 2016

Roasted Fennel & Rainbow Carrot Soup

Happy Wednesday! I hope you all had a Merry Christmas!
This soup is SO delicious and perfect for the winter season! It is so creamy and rich, but contains no dairy! Not only is the soup delicious, it is healthy for you as well! Rainbow carrots contain so many nutrients, including vitamin A, vitamin C, antioxidants, and potassium. You will feel rejuvenated and ready to seize the day after you enjoy this warming soup! 
Onto the recipe!

Roasted Fennel & Rainbow Carrot Soup
  • 2 fennel bulbs, quartered and sliced (reserve fennel fronds for garnish)
  • 20 ounces rainbow carrots, medium diced
  • 1 quart chicken stock
  • 2 shallots, diced
  • 4 garlic cloves, diced
  • olive oil 
  • 1/2 teaspoon cayenne pepper
  • salt and pepper, to taste
  • coconut cream, to top soup (optional)
Heat your oven to 425 degrees. Line a baking sheet with parchment paper. In a large bowl, toss carrots and fennel with olive oil. Season with salt, pepper, and cayenne, Roast for about 30 minutes, tossing once halfway through.

While the vegetables are roasting, we are going to make the stock! In a large pan, add about 1 tablespoon of olive oil of medium-high heat. Once hot, add shallots and garlic, Saute for about 3 minutes, or until translucent. Add in chicken stock and let come to a rapid boil. 

Time to blend! Add half roasted vegetables and half stock in a blender and blend until creamy. Ladle soup into bowls, top with coconut cream, and fresh fennel fronds. Enjoy this yummy and healthy soup!


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