Summer Carrot Soup

Homemade soup is good for the soul. It warms you inside and out. Is enjoyable shared or alone sitting by a window all wrapped up in your favorite blanket, sipping the steamy soup spoonful by spoonful.

Ingredients

1 tablespoon extra virgin olive oil

1 sweet onion, diced

1 large fennel bulb, core and tough stalks removed, thinly sliced

1 pound of carrots

4 cups of stock

Salt and pepper, to taste

Fennel pollen for garnish

Instructions

Preheat oven to 400 degrees. Drizzle a little olive oil in a glass baking dish. Add onion, fennel, and carrots. Drizzle with a little more oil and toss to coat. Season well with salt and pepper.

Roast for 30-45 minutes until the fennel and carrots are tender. Remove from oven and place in a pot and cover with the stock or broth. Bring to a simmer and cook for about 10 minutes. Puree soup.

Ladle into bowls. Garnish with fennel pollen.