Winter is upon us and it’s the perfect time to relish some hot, soul stirring soup. Especially, during those chilly winter evenings, when your kid comes home hungry and famished! Well, one of your healthiest bets in winter, are carrots! And why not, Carrots are aplenty this season and what better way to use them, than in a good old soup!

This Roasted Carrot & Fennel soup recipe is as delish as it can get with an unusual taste of fragrant fennel and sweet, crimson carrots! Also, it’s a quick recipe that calls for very few ingredients.

Fennel adds a texture to the soup but if you are not fond of the ingredient then simply omit it. Just the carrots are enough to give you a flavourful soup. I prefer garlic over ginger but ginger works equally well in the recipe. Besides, it will be a good idea to add in ginger to your child’s diet, if he/she has a cold.

To tweak the recipe for myself I also add in a pinch or two of red chilli powder to the melted butter before pouring in the soup, for that added hotness this weather demands!

Croutons the eternal favourite soup toppers can be used to lure kids and adults alike. A few crushed cheese biscuits also add some magic to the soup. And bring your kids right to the table.

So, get your pots out and rustle up this winter comfort soup, right away!

Roasted Carrot & Fennel Soup Recipe

Ingredients

• 2 whole winter carrots
• 4 to 5 peeled garlic cloves
• 1.5 teaspoons fennel seeds / saunf
• 2 teaspoons butter
• Salt & Pepper powder, as per taste
• Oil for greasing

Method

Step 1: Lightly peel the carrots and cut into pieces. Place them on a greased tray along with garlic. Sprinkle some salt and pepper.

Step 2: Preheat the oven to 220C for 10 minutes. Keep the tray in the oven and let the carrots roast for good 15 minutes.

Step 3: Remove the tray from the oven and let it cool.

Step 4: Blend the carrots along with garlic and fennel seeds into a smooth puree.

Step 5: In a pan, heat butter. Add salt and pepper powder, pour in the liquidized carrot puree.

Step 6: Bring the soup to a boil and let it simmer for a minute or so. Serve immediately.

Notes:

• This is an un-strained soup because winter carrots barely have any roughage; they are more water than fibre. But, if using summer carrots or any other carrots you might have to strain the soup.
• Incase some soup is leftover, which I doubt; use it up as a liquid to cook a flavourful pulao with meat or vegetables.

Also read: Whole Wheat Herby Pav, Buttery Pav Bhaji And Spicy Green Chutney

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