there is nothing more exhilarating than the cusp of two seasons, particularly summer into fall. white sunlight meets crisp air in a provocative dance that calls our coats from the closet and brings us outside to witness it all. the days of peppers and corn bleed into fall's root vegetables still covered in warm earth. i know i'm in the cusp when i pull out my oversize blue pot and start thinking in soup. i found carrots and fennel beside each other at the farmers market, looking like they wanted to mingle in a roasting pan. it turns out they are natural flavor buddies. fennel is very subtle when cooked. my brilliant friend, susan sbicca, recommended adding fennel seeds for emphasis. i also decided to roast half the fennel and barely saute the rest to add more layers. this soup is equally good chilled or warm. let the weather guide you.
roasted carrot & fennel soup
(serves 6-8)
2 pounds carrots, peeled and cut in 1 - 1 1/2 inch chunks
3 medium bulbs fennel, fronds removed and saved for garnish
1/4 cup olive oil
1 medium sweet onion, sliced in 1/4 inch thick half moons
1 teaspoon fennel seeds
4 cups (1 qt) chicken or vegetable stock (homemade or low sodium storebought)
3 tablespoons orange juice
1 tablespoon honey
kosher salt & freshly ground pepper
creme fraiche or yogurt for garnish
preheat the oven to 375. cut the fennel bulbs in half and core them. chop 2 of the bulbs into large chunks (about 3 inches or so). set the other bulb aside. place the chopped fennel and carrots in a large roasting pan and drizzle 2 tablespoons of olive oil over them. season with salt and pepper and toss with your hands to coat all the vegetables. roast for 1 hour, stirring a couple times throughout.
slice the remaining fennel bulb into 1/2 inch half moons. warm the remaining two tablespoons of olive oil in medium-large pot (3-4 qt) over medium heat. add the fennel seeds and cook for 1-2 minutes, stirring, until the fennel seeds are fragrant. add the sweet onion and cook for 5 minutes, until softened and golden. add the remaining fennel and cook for 3 minutes more. add the roasted carrots and fennel to the pot and cover with the chicken or vegetable stock. season with a few pinches of salt and pepper. bring the soup to a boil and then lower to a simmer. cook for 30-40 minutes, until the vegetables are quite soft.
remove the soup from the heat and add the honey and orange juice. working in batches, puree the soup in a blender (for extra silky soup, push the soup through a fine sieve after blending). if desired, add up to one cup of water to change the consistency to your preference. serve warm or chill. garnish with creme fraiche or yogurt and few of the fennel fronds and cracked black pepper.
notes
* if you don't like fennel, don't shy away from this soup. it will surprise you.
* this recipe was written for my darling friend cori b. who, along with being a fellow lover of the summer/fall cusp, is also expecting a BABY! she shared her inspiration last week and it triggered thoughts of soup. this is pureed so it will prepare her for the coming months of mashed up foods (tee, hee). also, fennel is known for settling your stomach. italians often chew a piece of it after a meal or sip it in liquid form...anisette or sambuca!