CARROT FENNEL SOUP

2 med FENNEL BULBS W/ FRONDS
1 LB. CARROTS
1 med ONION
1 GARLIC CLOVE
5 TB OLIVE OIL
1/2 tsp SUGAR
2 1/2 C.  GF CHICKEN BROTH
**("Better Than Bullion" brand offers some GF broth options - are concentrated and take up minimal storage space in your fridge)**
1 tsp FENNEL SEEDS
1/2 tsp SALT
1/4 tsp PEPPER

Preheat oven to 450 degrees f

Chop 1 tsp of fennel fronds and reserve - discard stalk and remaining fronds.  Slice bulbs 1/4 in. thick and toss w/ carrots, onion, garlic, 3 TB olive oil, salt and pepper. Spread on a sheet pan and roast (stirring occasionally) for approx. 25-30 minutes.

Blend half of the roasted veggies in the blender with chicken broth until smooth. Transfer to a medium saucepan. Repeat with remaining veggies and broth. Thin with water to desired consistency and simmer for 2 minutes.


** Please check any GF product recommendations, as ingredients vary in different countries (U.S. and Canada can have same brand name but different manufacturers and therefore ingredients) and also companies can change  product ingredients .  I am currently in CANADA. **