1kg carrots, peeled, trimmed and sliced
2 bulbs of fennel, trimmed and sliced, tops reserved to serve
1 onion, sliced
2 cloves of garlic, unpeeled
1.6L vegetable stock
100mL single cream, to serve
Preheat the oven to 190 C.
Put the carrots, fennel and onion in a roasting dish and toss with 2 tablespoons of olive oil. Roast for 20 minutes, then add the garlic cloves.
Stir everything thoroughly and return to the oven for 20 minutes more, until the vegetables are soft and browned. Remove the papery skins from the garlic cloves.
Put the roasted vegetables in a large pan with the vegetable stock and bring to the boil. Simmer gently for 15 minutes, then liquidise with a stick blender, until completely smooth.
Serve with a dollop of cream and crispy flatbreads.
Credits: Alice Hart on Jamie Oliver's website
Photo Credits: Author of Ananas e Hortela blog