Recipe type: main dish

Prep time: 20 min

Total time: 60 min

Serves: 3

Tanja Smits is a Holistic Health Coach and passionate about living a healthy lifestyle. She loves to work with women and families to clean up their diet and to find the food and lifestyle choices that support you and your family. She will help you to make gradual, lifelong changes that enable you to reach your goals.

Find more information tanjasmits.com

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ingredients

6 carrots, sliced

1 fennel bulb, sliced into small pieces

1 red onion, cut in half moon slices

2 garlic cloves, sliced

2 tbsp olive oil

2 liters vegetable broth

½ tsp cumin powder

1 tsp ginger, minced

1 tsp sesame seeds, toasted

Salt and pepper to taste

instructions

Preheat the oven to 180 C/350 F. On a baking tray, place slices of carrots, fennel, onion and garlic in a single layer. Add olive oil, salt and pepper and mix well. Roast the vegetables for 30 minutes, tossing regularly.

Warm a heavy pot over medium heat. Add roasted veggies along with broth, ginger and cumin bring to a boil and lower heat to a simmer for 15 minutes.

Working in batches, puree soup in a blender until smooth (be careful when blending hot items!). Garnish with toasted sesame seeds and fennel leaf.

Enjoy!

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