A Supportive Podcast for those Dealing with a loved one with Memory Loss

A Supportive Podcast for those Dealing with a loved one with Memory Loss

Roasted Carrot, Fennel & Apple Soup

Roasted Carrot, Fennel & Apple Soup
Autumn in a bowl. Roasted Carrot, Fennel & Apple Soup

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.

Ingredients

  • 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)

Directions

  1. Preheat the oven to 400 degrees
  2. 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.
  3. 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.
  4. 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.
  5. Ladle into bowls and garnish with dried cranberries, crumbled goat cheese, walnuts, croutons or any combination.