Directions:
- Preheat oven to 450 degrees F with rack in lowest position.
- Chop enough fennel fronds to measure 1 T and reserve. Discard stalks and remaining fronds. Slice bulbs 1/4 thick and toss with carrots, onion, garlic, 3 T olive oil, sugar. salt, and pepper. Spread in a 10 x 13 baking pan that has been lined with parchment paper and roast, stirring occasionally, until vegetables are browned and tender, appx. 30-45 minutes.
- When vegetables are done, remove from oven and cool slightly. Place vegetables in a large soup kettle and add vegetable broth. Using a hand blender, blend vegetables and broth together until very smooth. (Alternately, you can blend the vegetables and broth in a blender in batches, and transfer to a soup kettle when blended.) Thin with water if needed.
- Over medium heat, bring soup just to boiling, and then lower heat to keep warm until ready to serve.
- Meanwhile, finely grind fennel seeds in a spice or coffee grinder and stir into remaining 2 T olive oil.
- Serve soup drizzled with fennel oil and sprinkled with reserved chopped fronds.
- (Note: fennel oil can be made up to two days ahead and kept at room temperature until ready to serve.).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 309.78 Kcal (1297 kJ) | ||
| Calories from fat | 148.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.49g | 25% | |
|---|---|---|---|
| Cholesterol | 2.05mg | 1% | |
| Sodium | 1343.63mg | 56% | |
| Potassium | 922.5mg | 20% | |
| Total Carbs | 37.83g | 13% | |
| Sugars | 8.82g | 35% | |
| Dietary Fiber | 7.19g | 29% | |
| Protein | 5.91g | 12% | |
| Vitamin C | 19.5mg | 33% | |
| Vitamin A | 0.8mg | 25% | |
| Iron | 2.9mg | 16% | |
| Calcium | 101.5mg | 10% | |
| Amount Per 100 g | |||
| Calories | 79.25 Kcal (332 kJ) | ||
| Calories from fat | 37.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.22g | 25% | |
|---|---|---|---|
| Cholesterol | 0.52mg | 1% | |
| Sodium | 343.74mg | 56% | |
| Potassium | 236mg | 20% | |
| Total Carbs | 9.68g | 13% | |
| Sugars | 2.26g | 35% | |
| Dietary Fiber | 1.84g | 29% | |
| Protein | 1.51g | 12% | |
| Vitamin C | 5mg | 33% | |
| Vitamin A | 0.2mg | 25% | |
| Iron | 0.7mg | 16% | |
| Calcium | 26mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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