Fennel and Carrot
SERVINGS: 4
INGREDIENTS:
1kg carrots, peeled, trimmed and sliced
2 bulbs of fennel
1 onion, sliced
1 spritz low cal spray oil
Garlic cloves, unpeeled
1.6 litres veg stock
60g reduced fat
Creme fraiche, to serve (optional)
METHOD
1. Preheat the oven to 190C/gas 5. Put the carrots, fennel and onion in a roasting dish and spritz with low-cal spray oil. Roast for 20 minutes, then add the garlic cloves, stir everything thoroughly and return to the oven for 20 minutes more, or until the vegetables are soft and browned. Remove the papery skins from the garlic cloves. 2. 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.
3. Gently reheat the soup, and serve with a swirl of creme fraiche.