Roasted Carrot and Fennel Soup is about to save the day. For today, I am recovering from an awful stomach bug and have a nasty head cold on top of it. The universe is seriously double dipping. And did I mention there is small person running around our house who thinks I’m supposed to play cars, read books and, you know, attend to his basic needs?
I am dehydrated, weak, and for the first time in 48 hours, hungry. Sustenance needed-pronto. Said sustenance needs to 1. not require a trip to grocery store 2. require absolute minimal effort 3. Be warm, comforting and yummy. So, I explored the back of our fridge and came up with a half a fennel bulb, the bulk of a bag of carrots and an onion. And if I’m lucky there will be vegetable stock in the pantry………..? Oh, good!
Enter Stage Left— Roasted Carrot and Fennel Soup.
I could combine these ingredients in a big pot with some aromatics and stand around and micro manage my soup, which I frequently enjoy doing. Or……I could throw it all on a baking sheet, let the oven do the work and go lay on the couch. Yes, please.
This roasted carrot and fennel soup is doing triple duty today. First, I am going to snag a few of the roast veggies before I puree them for part of my small person’s dinner. Secondly, this bowl of yummy is going to give me sustenance to get through the rest of this doggone day. And tonight, I am going serve it to Alan dressed up a little with thyme cream and a pine nut spice blend. And after that I am going to retreat into a hot bath and possibly never come out.