Eat For Eight Bucks: Roasted Carrot-Fennel Soup Recipe

• 1 large fennel bulb (about 1 pound), thinly sliced (fronds reserved)
• 1 pound carrots, peeled and quartered lengthwise
• 1 medium Spanish onion, quartered
• 2 teaspoons sugar
• 2 teaspoons kosher salt
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1/4 cup white wine
• 1 quart vegetable stock
• 1/2 cup heavy whipping cream
• Freshly ground black pepper

1. Adjust oven rack to middle position and preheat oven to 450u0b0F.
2. In large mixing bowl, combine fennel, carrots, onion, olive oil, sugar, and salt. Spread vegetables on rimmed baking sheet lined with parchment paper. Roast in the oven, flipping occasionally, until browned and tender, about 30 minutes.
3. Remove the vegetables from oven. Add half to bowl of food processor or blender with 1 cup stock. Puree the vegetables until smooth, about 1 minute. Transfer to large Dutch oven. Repeat with remaining half.
4. Add butter and wine to the Dutch oven with the puree and cook it over medium-high heat for 5 minutes. Add the remaining stock to adjust consistency and simmer for an additional 15-20 minutes. Add the cream and season to taste with salt and freshly ground black pepper.
5. If looking for smoother consistency, transfer soup back to processor or blender and puree again until very smooth. Serve immediately, garnished with fennel fronds and a loaf of crusty bread.

fennel bulb, carrots, spanish onion, sugar, kosher salt, olive oil, butter, white wine, vegetable stock, heavy whipping cream, freshly ground black pepper

Taken from www.seriouseats.com/recipes/2010/10/roasted-carrot-fennel-soup.html (may not work)