I love making this Carrot Fennel Soup in the winter, not to mention the healthy benefits – the beta-carotene-filled carrots that this recipe requires as well as the roasted fennel. The recipe is from Gourmet and although it says quarter the carrots lengthwise, I usually slice them into smaller cuts, like carrot sticks. I do that to speed up the cooking process and insure the carrots cook through. But be sure to keep an eye on the oven, because it can overcarmelize/burn, so omit the burned vegetables when blending with the broth. I usually use vegetable broth instead of chicken broth, if I have it on hand. I also omit the sugar. This recipe is so easy, I just pick up a small bag of organic carrots and a container of fennel bulbs sold at Trader Joe’s (Trader Joe’s sells two fennel bulbs in each container) and a carton of broth. Those are the main ingredients for the soup, and I always have a large jar of fennel seeds in the cupboard. So easy.