Preheat oven to 400 degrees. Line a large sheet pan with aluminum foil and spray with nonstick cooking spray; set aside.
Carrots, ginger, and fennel are a match made in soup heaven. Roast these vegetables in the oven and then pulse in a blender or food processor to make your soup.
Servings and Ingredients
|2||medium fennel bulbs, cored, sliced, and fronds reserved for garnish|
|1||(12-oz.) pkg. petite baby carrots|
|1||medium yellow onion, sliced|
|1||medium shallot, sliced|
|2 clove(s)||garlic, smashed|
|2 tbsp.||Gustare Vita olive oil, plus additional for garnish|
|1 tbsp.||fresh ginger, grated|
|1 tsp.||ground coriander|
|1 tsp.||Hy-Vee ground cumin|
|2 c.||Hy-Vee vegetable broth|
|½ c.||Hy-Vee half and half|
Things To Grab
- Large sheet pan
- Aluminum foil
- Hy-Vee nonstick cooking spray
- Blender or food processor
- Large serving bowl
Place fennel, baby carrots, onions, shallot, and garlic onto prepared baking sheet. Toss with olive oil, ginger, coriander, cumin, and salt. Bake 30 to 35 minutes, or until carrots and fennel are tender.
Place half of vegetables and 1 cup vegetable broth into a blender or food processor. Pulse until chopped. Remove from blender and pour into a large serving bowl. Place remaining vegetables, broth, and half and half to blender or food processor. Blend until smooth. Stir into large serving bowl.
Just before serving, garnish soup with additional drizzle of olive oil and reserved fennel fronds, if desired.
Amounts Per Serving
- Total Fat: 5g
- Cholesterol: 0mg
- Sodium: 330mg
- Total Carbohydrates: 17g
- Protein: 3g
Hy-Vee Test Kitchen