Roasted carrot soup with fennel + lemon

By Bailey1_

Ingredients

• Serves 3-4
• 1 kg carrots (approx. 5 large carrots), peeled and roughly chopped
• 1 medium orange sweet potato/kumara (approx 250g), peeled and roughly chopped
• 1 onion, peeled and sliced into 8 wedges
• 4 cloves garlic, peeled
• 2 teaspoons fennel seeds
• the finely grated zest of 1 lemon
• 2 tablespoons olive oil
• sea salt and freshly ground black pepper
• 1 litre (4 cups) vegetable stock, preferably homemade.

Preparation

Step 1

Preheat oven to 200C/400F. Combine all the ingredients, except the vegetable stock, on a large deep roasting tray. Mix well to evenly coat everything in oil/zest/fennel seeds. Roast for 30-35 minutes, turning every 10 minutes or so to prevent burning. When the carrot and sweet potato are soft, remove from the oven and transfer to a blender along with the vegetable stock. Blend on high until smooth. Taste and adjust seasoning. Reheat gently in a large saucepan over low-medium heat. If you prefer a thinner soup simply add more stock, or a touch of water.

Leftovers will keep in the fridge 3-4 days or frozen for longer.