1 kg carrots
2 bulbs of fennel
2 cloves of garlic
1.6 litres organic vegetable stock
100 ml single cream
Preheat the oven to 190ºC/375ºF/gas 5.
Peel the carrots and onion, then trim and slice along with the fennel (reserving any herby tops, to garnish). Place in a roasting dish, toss with 2 tablespoons of oil.
Roast for 20 minutes, then add the unpeeled garlic cloves. Stir everything thoroughly and return to the oven for 20 minutes more, or until the vegetables are soft and browned.
Remove and discard the papery skins from the garlic cloves. Put the roasted veg 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 swirl of cream.