If you’re tired of the same old flavors of soup, give this one a try. The flavors definitely give you a taste of fall.
- 1 pound carrots (cleaned & cut into 1 inch pieces)
- 2 medium apples (peeled, cored, and cut into 16 wedges)
- 1 small-medium sized fennel bulb (white part only, cut into wedges)
- Olive oil
- 1 clove garlic (finely minced)
- 1 tablespoon ginger (grated)
- Kosher salt
- 3 1/2 cups chicken stock (vegetable stock is perfectly fine)
- Preheat the oven to 400 degrees
- Place carrots, apples, and fennel onto a baking sheet. Drizzle with olive oil. Make sure to coat each piece evenly. Bake for 45-60 minutes. Carrots should still be somewhat firm, but the apple and fennel will be soft.
- Remove from the oven and put into a large saucepan. Include the oil from the pan. Add garlic, ginger, and a large pinch of salt. Pour chicken stock over vegetables. Bring to a boil then simmer for 15 minutes.
- Transfer contents to a blender, in batches, and puree until smooth. (Be very careful blending hot liquids.) Add more chicken stock to thin out the soup to your desired consistency.
- Ladle into bowls and garnish with dried cranberries, crumbled goat cheese, walnuts, croutons or any combination.