1largeor 2 small fennel bulbs, cubed (reserve fronds)
1/2medium yellow onioncubed
salt and pepperto taste
2cupsvegetable brothor more for a thinner soup
1/2cupvegan milk substituteor half and half for non-vegan
cilantro for garnish
Preheat oven to 425° F.
Line a baking sheet with tinfoil (for easy cleanup).
To prepare fennel bulb, cut off and remove the fibrous, green stalks. Chop fennel similar to how you would chop an onion. When chopping the carrots, onion and fennel, make sure they are uniform in size so that they roast evenly. Chop a handful of cilantro (or select a few whole leaves), reserve for garnish. Pull some fennel fronds off the stems, reserve for garnish.
Place chopped carrot, onion and fennel on lined baking sheet. Drizzle olive oil over all and sprinkle with salt, pepper, and coriander (1/8 - 1/4 tsp.). Using your hands, mix well to coat. Roast on middle rack of oven for approximately 20 minutes, or until brown around the edges of the vegetables. Stir once or twice during roasting, to evenly brown.
In a large pot, place roasted vegetables, broth, 'milk', a few more dashes of salt and pepper (to taste), and a dash or so (1/8-1/4 tsp.) of coriander. Bring to a boil, then reduce to a simmer. Simmer for about 15 minutes.
Using a submersible blender (or carefully pour soup into a traditional blender), blend soup until you reach a desired consistency. I make mine fairly smooth but with some small bits for a little texture. You can add broth to thin, if desired.
Serve immediately with cilantro and fennel fronds as garnish.
Tips: This saves well, and reheats perfectly. Make a large batch and freeze the leftovers.