The combination of carrot and fennel is delicious. Although it was hard to roast all the vegetables well for the amount of people I was cooking for that day (40)! Nevertheless, it’s the amount of love you put in it, so this soup tasted quite to my liking. -enjoy-

Ingredients (serves 4)

1 kg carrots , peeled, trimmed and sliced
2 bulbs of fennel , trimmed and sliced, tops reserved to serve
1 onion , sliced
Olive oil
2 cloves of garlic , unpeeled
1.6 litres vegetable stock
100 ml single cream , to serve

Method

Recipe by Alice Hart
Preheat the oven to 190C/gas 5. Put the carrots, fennel and onion in a roasting dish and toss with 2 tablespoons of olive oil. Roast for 20 minutes, then add the garlic cloves. Stir everything thoroughly and return to the oven for 20 minutes more, until the vegetables are soft and browned. Remove 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.
Gently reheat the soup, and serve with a swirl of cream, a scattering of fennel tops and the hot flatbreads.