Creamy carrot and fennel soup

Ingredients for 4 servings:

• 500 g fennel
• 500 g carrot(s)
• 1 onion(s)
• 2 garlic cloves, unpeeled
• 6 small thyme sprigs
• salt and pepper
• some olive oil
• 1 liter vegetable broth
• 4 tbsp Greek yogurt
• 1 tsp fennel seeds, roasted
• 1 tsp thyme leaves, fresh
• Carrot(s), cut into fine strips

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

with vegetables from the oven

Preheat the oven to 180 degrees Celsius (top/bottom heat). Trim and wash the fennel, then cut into slightly thicker slices. Peel the carrots and chop roughly. Arrange the fennel and carrots on a baking sheet lined with baking paper, along with the thyme sprigs and garlic, season with salt and pepper, drizzle with olive oil, and bake for about 35 to 45 minutes. Roughly chop the onion, sauté in a little oil in a pan, deglaze with vegetable stock, and simmer for about 15 minutes. Add the baked vegetables, peeling the garlic cloves and removing the thyme sprigs. Purée the soup. Add more vegetable stock, if desired, and season to taste. Serve in portions with a tablespoon of yogurt, garnished with fennel seeds, thyme leaves, and carrot strips.