Carrot is stupidly versatile! I can’t think of a cuisine that doesn’t use carrots in one way or another. However, I have to admit to it being one of my least liked vegetables growing up. Now I am happy to say that I am on “team carrot”.
Last night I made a quick carrot & fennel salad (both chopped raw & topped with juice from one orange olive oil). We had a fair bit left over. So I decided to try my hand at a roasted carrot, fennel & apple soup for lunch with my toddler.
She went back for seconds!
3 carrots (chopped)
1 fennel bulb (chopped)
Juice from half an orange
Drizzle of olive oil
1 apple (chopped – leave skin on)
500ml vegetable stock
1 clove of garlic (finely chopped)
Combine first four ingredients & spread out of a baking sheet. Bake in a 180oC oven for 20min. Add the apple to the mixture giving everything a good turn over. Roast for a further 10mins.
Bring vegetable stock to the boil and add the chopped garlic. Add the roasted medley to the stock & simmer for 15min. Puree to get a nice smooth soup with a handheld mixer.
The good thing about this soup is that you could do the roasting in the morning & then the final steps quickly for dinner.
I served ours with a slice of multigrain toast. My daughter loves to dip her toast fingers in soup. She inhaled this soup & went back for seconds. I loved it too!