1fennel bulb, trimmed, cored and cut into 1" sliced
1medium yellow-skinned potato, chopped into 1" chunks
2clovesgarlic, peeled
2tablespoonolive oil
1teaspoonsalt, divided
1teaspoonfresh thyme leaves
½teaspoonchili flakes
¼teaspoonground cumin
5cupswater
½cupfreshly squeezed orange juice
Instructions
Preheat oven to 425F.
On a large rimmed baking sheet, toss carrots, fennel and potato with garlic cloves in 2 tablespoon olive oil, ½ teaspoon salt, fresh thyme, chili flakes and cumin. Roast for 45 minutes our until caramelized and tender.
In a large pot, add roasted vegetables and water. Bring to a boil. Puree in a blender or with an immersion blender. Stir in orange juice and remaining ½ teaspoon salt.
Serve with more fresh thyme leaves as a garnish.
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