Warm up your winter: Roasted Carrot and Fennel Soup
So, we heard it's going to be a cold winter. Thankfully, Living Lou has plenty of recipes to warm you up, and this is one of them.
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Roasted carrot and fennel soup with thyme, cumin and freshly squeezed orange juice is the perfect winter soup.
Ready in 1 hour 5 minutes
Prep: 20 minutes
Cook: 45 minutes
5 medium carrots, cut into 1" chunks
1 fennel bulb, trimmed, cored and cut into 1" sliced
1 medium yellow-skinned potato, chopped into 1" chunks
2 cloves garlic, peeled
2 Tbsp olive oil
1 tsp salt, divided
1 tsp fresh thyme leaves
1/2 tsp chili flakes
1/4 tsp ground cumin
5 cups water
1/2 cup freshly squeezed orange juice
Preheat oven to 425F.
On a large rimmed baking sheet, toss carrots, fennel and potato with garlic cloves in 2 tbsp olive oil, 1/2 tsp salt, fresh thyme, chili flakes and cumin. Roast for 45 minutes our until caramelized and tender.
In a large pot, add vegetables and water. Bring to a boil. Puree in a blender or with an immersion blender. Stir in orange juice and remaining 1/2 tsp salt.
Serve with more fresh thyme leaves as a garnish.
For more easy recipes, visit LivingLou.com.
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