- 1 1/2 pounds carrots, peeled and sliced 1/2 inch thick
- 1 medium onion, halved and sliced 1/2 inch thick
- 1 fennel bulb, halved and sliced 1/2 inch thick
- 1 T. vegetable oil
- 1 t. salt
- 4 cloves garlic, unpeeled
- 4 cups water or broth
- 2-3 chipotle peppers in adobo
- Adjust oven rack to the middle position and heat the oven to 450 degrees. Toss half of the carrots with half the oil and place in a single layer on a small baking sheet. Sprinkle with 1/4 t. salt. Place the garlic cloves on the pan as well, they will roast with the carrots.
- Toss the fennel and onion with the rest of the oil and place on another small baking sheet. (Alternatively, do this in two stages.) Sprinkle with 1/4 t. salt.
- Roast the vegetables until they are browned and softened, stirring occasionally. This will probably take 15-20 minutes for the fennel and onion and twice as long for the carrots.
- When vegetables are finished, or near-finished, heat the water or broth to boiling. Add the remaining carrots and boil until softened, about 5 minutes. Add the roasted vegetables (taking the garlic out of its skin) and chipotles, and continue cooking another 3-5 minutes.
- Allow to cool slightly and puree the mixture in a blender until smooth. Return to the saucepan to heat completely, or store in an airtight container for up to five days.
Comments: I thought this was terrific. The roasted sweet vegetables are balanced by the heat of the chipotle, creating a very healthy and satisfying snack or appetizer.