Roasted Carrot and Fennel Soup with Turmeric
adapted from Delicious
1 kg carrots, peeled trimmed and sliced into 5mm thick rounds
2 fennel bulbs, trimmed (fonds reserved) and sliced thinly
1 brown onion, peeled and sliced thinly
3 garlic cloves, unpeeled
1 teaspoon turmeric
1.5 litres (6 cups) vegetable stock
Sea salt and freshly ground white pepper
Thick Greek yoghurt, to serve
Lemon, to serve
Reserved fronds, to serve
Preheat the oven to 200C.
Put the carrots, fennel and onion into a large baking dish. Drizzle with about 2 tablespoons olive oil and toss well to coat. Roast for 30 minutes. Add the garlic, stir and roast for a further 20 - 30 minutes. The vegetables will be starting to soften and be getting a little golden at the edges. Remove the skins from the garlic.
Put the roasted vegetables into a large pan. Add the stock and turmeric and bring to a boil. Once boiling, reduce the temperature to a gentle simmer and cook for 15 - 20 minutes, or until the vegetables are very tender. Remove the soup to a blender (or use a stick blender) and blend until smooth. Season with salt and pepper to taste.
Ladle hot soup into bowls, top with a swirl of Greek yoghurt, sprinkle with reserved fronds and a squeezed of lemon juice.