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Today's Best Recipe: Carrot Soup with Fennel

Fennel and carrot are two great tastes that taste great together. This simple soup will flood your tastebuds and arm your body with nutrition with very little fat and not too many calories. Serve it as a first course at supper, or pair it with a sandwich for a delicious lunch any day of the week.

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Carrot Soup with Fennel

Ingredients

2 medium fennel bulbs, diced
1 pound (500 g) carrots, peeled and diced
1 medium onion, diced
1 garlic clove
5 tablespoons (75 mL) extra virgin olive oil
1/2 teaspoon (2.5 mL) sugar
½ teaspoon (5 mL) salt
½ teaspoon (5 mL) pepper
2 1/2 cups (600 mL) chicken broth
2 1/2 cups (600 mL) water

Directions

Place a rack on the lowest rack and preheat oven to 450°F.

Combine fennel, carrots, onion, garlic, oil, sugar, salt, and pepper. Spread evenly in a roasting pan and cook, stirring occasionally, for 30 minutes.

Transfer roasted vegetables to a stock pot, add broth and water, and blend with an immersion blender. Bring to a boil and simmer for three minutes.

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