Recipe sourced from peanutbutterandpeppers.com
Makes 4 cups
Ingredients
- 1lbs, carrots, cut into 1″ pieces
- 2 medium apples, peeled, cored and cut into 16 wedges
- 1 small fennel bulb (white part only, cut into wedges)
- 1 Tbsp. olive oil
- 1 clove garlic, minced
- 1 Tbsp. ginger, ground
- ½ Tbsp. salt
- 3½ cups chicken broth, low sodium
Optional Toppings:
Goat cheese
Walnuts
Cranberries
Croutons
Directions
Preheat oven to 400F. Line a baking sheet with parchment or foil; set aside.
Place carrots, apples and fennel onto baking sheet and drizzle with olive oil. Make sure to coat all the pieces. Place in oven and roast for 45 – 60 minutes, until carrots are tender, the fennel and apples with be soft.
Remove carrots, apple and fennel and place in a large pot. Add garlic, ginger, salt and chicken broth. Bring to a boil, then simmer for 15 minutes.
With an immersion blender, blend soup together or carefully place in batch in a food processor and blend until smooth. Pour soup into bowls; add additional toppings.
