I love root vegetables and now that we finally got our first “cold front” here in Tampa, it’s soup time! I know this photo is ugly but my Nikon battery was dead. Oops.
To keep this dairy free, I used coconut milk to cream it up a bit. The color is off because I used yellow and purple carrots. I assume orange carrots would lend a prettier color. Don’t let the color fool you, this is a tasty soup, especially if you love that root veggie swag. It will be also great for Thanksgiving or other fall themed dinners.
Fennel is also my new friend. Such a unique flavor!
1 large fennel
4 medium carrots
1/2 medium white onion
1 tsp onion powder
1/2 tsp garlic powder
4 tbsp fresh sage chopped finely (divided)
2 tsp coarse sea salt (divided)
Black pepper to taste
2 tbsp olive oil
2 cups vegetable broth
1 cup unsweetened full fat coconut milk in the can
Preheat oven to 440°.
I highly recommend to use fresh sage in this recipe.
Chop carrots, onion and fennel into large chunks and toss in a large mixing bowl with 2 tbsp sage, onion powder, garlic powder, 1 tsp sea salt, olive oil and black pepper to taste. Roast on a baking sheet on the top rack for 20 minutes.
When veggies are roasted, let them cool about 5 minutes and carefully transfer to the blender (because they’re hot as heck of course) along with the 2 cups veggie broth and 1 cup coconut milk. Add remaining fresh sage and blend on medium speed. You can taste it between blends to see if you want to add more salt or other spices. I added a dash more onion powder. Don’t blend it so much that it’s a puree. You want it a little chunky, but not smooth like baby food. Add more liquid (coconut milk or veg broth) to get your desired consistency. I like my soup thick so I only did the amounts listed here.
Makes about 5 big servings