Roast Carrot and Fennel Soup


  • 1 kg carrots 
  • 1 onion 
  • 2 bulbs of fennel 
  • olive oil 
  • 2 cloves of garlic 
  • 1.6 litres organic vegetable stock 
  • 100 ml single cream


  1. Preheat the oven to 190ºC.
  2. Peel the carrots and onion, then trim and slice along with the fennel (reserving any herby tops, to garnish). Place in a roasting dish, mix with 2 tablespoons of oil. 
  3. Roast for 20 minutes, then add the unpeeled garlic cloves. Stir everything thoroughly and return to the oven for 20 minutes more, or until the vegetables are soft and browned. 
  4. Remove and discard the papery skins from the garlic cloves. Put the roasted veg in a large pan with the vegetable stock and bring to the boil. Simmer gently for 15 minutes, then liquidise with a stick blender, until completely smooth. 
  5. Serve with a swirl of cream, a scattering of herby fennel tops (if you have them) and some warm crusty bread.

Thank you Jamie Oliver!