Roast Carrot & Fennel Soup

Carrots and fennels are roasted in the oven together with onion and garlic until lightly caramelised to release their sweetness, then processed with vegetable or chicken stock into a soup to match the colour of autumn leaves.  Not that we see many deciduous trees in and around Perth, but after a long hot summer, we welcome the cooler temperatures and it is time for a homemade, heartwarming soup.  A little lemon juice and butter added to the soup just before serving accentuates its delicate flavour.  Enjoy it with your favourite bread.

Serves 6

INGREDIENTS

• 500g / 1lb 2oz carrots, quartered lengthwise
• 1 large fennel bulb with fronds
• 1 medium onion, quartered
• 2 garlic cloves, peeled and left whole
• 2 tablespoons olive oil
• ½ teaspoon sea salt
• freshly ground black pepper
• 4 cups vegetable or chicken stock
• 1 cup water
• 1 teaspoon lemon juice
• 1-2 tablespoons unsalted butter, to taste

METHOD

1. Slice off and discard fennel stalks but reserve 1 tablespoon of chopped feathery fronds for garnishing.  Cut bulbs into 1cm / ¼" slices.
2. In a large baking tray, place sliced fennel, carrots, onion and garlic.  Drizzle over oil and sprinkle with salt and pepper.  Toss until the vegetables are lightly coated in oil and seasoning.  Roast in a preheated 200°C/400°F oven for about 30 minutes, tossing them around midway, until the vegetables are tender and caramelised on the edges.
3. Transfer roasted vegetables into a large saucepan.  Add vegetable/chicken stock and water.  Bring to a boil, then reduce to simmer for about 5 minutes.
4. With a handheld food processor, blend until very smooth.  Thin to desired consistency with extra warm water if required.
5. Stir in butter and lemon juice.  Season to taste with salt and pepper.  Garnish with chopped fennel fronds.