Roasted Carrot-Fennel Soup

Preheat oven to 450 degrees F with rack in lowest position.

Chop enough fennel fronds to measure 1 T and reserve. Discard stalks and remaining fronds. Slice bulbs 1/4" thick and toss with carrots, onion, garlic, 3 T olive oil, sugar. salt, and pepper. Spread in a 10" x 13" baking pan that has been lined with parchment paper and roast, stirring occasionally, until vegetables are browned and tender, appx.

-45 minutes.

When vegetables are done, remove from oven and cool slightly. Place vegetables in a large soup kettle and add vegetable broth. Using a hand blender, blend vegetables and broth together until very smooth. (Alternately, you can blend the vegetables and broth in a blender in batches, and transfer to a soup kettle when blended.) Thin with water if needed.

Over medium heat, bring soup just to boiling, and then lower heat to keep warm until ready to serve.

Meanwhile, finely grind fennel seeds in a spice or coffee grinder and stir into remaining 2 T olive oil.

Serve soup drizzled with fennel oil and sprinkled with reserved chopped fronds.

(Note: fennel oil can be made up to two days ahead and kept at room temperature until ready to serve.).