Here is an amazing “go-to” soup great for this time of year because it’s fast and easy. As well, the health benefits from carrots will have you seeing 20/20 in no time! Check out this link to learn more about the benefits of carrots .Let’s grab some ingredients and get started. Preheat the oven to 400 degrees. Place the carrots, fennel and onion in a roasting dish and toss with 2 tablespoons of olive oil. Roast for 20 minutes, then 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 vegetables in a large pan with the vegetable stock and bring to the boil. Simmer gently for 15 minutes, then liquidise with a hand blender, until completely smooth.
- 1 kg carrots , peeled, trimmed and sliced
- 2 bulbs of fennel , trimmed and sliced
- 1 onion , sliced
- Olive oil
- 2 cloves of garlic , unpeeled
- 1.6 litres vegetable stock