Carrot Fennel Soup

Ingredients

• 1 pound carrots quartered
• 2 medium fennel bulb with fronds
• 1 teaspoon fennel seeds 
• 1  garlic clove 
• 2.5 cups chicken broth reduced-sodium
• 5 tablespoons olive oil extra virgin extra-virgin divided
• 1 medium onion quartered
• 0.5 teaspoon sugar 
• 2.5 cups water 

Equipment

• frying pan
• sauce pan
• oven
• blender

Directions

1. Preheat oven to 450°F with rack in lowest position.
2. Chop enough fennel fronds to measure 1 tablespoon and reserve. Discard stalks and remaining fronds. Slice bulbs 1/4 inch thick and toss with carrots, onion, garlic, 3 tablespoons oil, sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
3. Spread in a 4-sided sheet pan and roast, stirring occasionally, until browned and tender, 25 to 30 minutes.
4. Blend half of vegetables in a blender with broth until very smooth.
5. Transfer to a medium saucepan. Repeat with remaining vegetables and water. Thin to desired consistency with extra water and simmer 2 minutes. Season with salt and pepper.
6. Meanwhile, finely grind fennel seeds in grinder and stir into remaining 2 tablespoons oil. 3
7. Serve soup drizzled with fennel oil and sprinkled with reserved fronds.
8. •Soup can be made 1 day ahead and chilled.•Fennel oil can be made 2 days ahead and kept at room temperature.