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Roasted Carrot-Fennel Soup

kept bymonimo
recipe bySerious Eats

yield: 4, active time 10 minutes, total time 40 minutes


1 large fennel bulb (about 1 pound), thinly sliced (fronds reserved)
1 pound carrots, peeled and quartered lengthwise
1 medium Spanish onion, quartered
2 teaspoons sugar
2 teaspoons kosher salt
2 tablespoons olive oil
2 tablespoons butter
1/4 cup white wine
1 quart vegetable stock
1/2 cup heavy whipping cream
Freshly ground black pepper



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