Carrot Fennel Potage

(I think this came from the LearnVest website... ?)

One large fennel bulb (about 1 lb.), trimmed, halved lengthwise, and thinly sliced
Four medium carrots (about 1 lb.), peeled, halved width-wise, and quartered
One medium Spanish onion, quartered
1 tsp. sea salt, divided
Olive oil
One medium Yukon gold potato (about 1/2 lb.), peeled and diced
3 Tbsp. Pernod or dry white wine
1 quart vegetable stock
1/4 cup fresh dill leaves

Preheat the oven to 450 F.  Line two baking sheets with parchment paper.

In a large mixing bowl, toss the fennel, carrots, and onion with 2 Tbsp. olive oil and 1/2 tsp. salt.  Divide among the baking sheets and spread in an even layer.  Roast in the oven until caramelized, about 40 minutes, swapping the pans halfway through cooking.  Note:  The vegetables can be roasted up to two days in advance.

Add the roasted veggies to a medium stockpot along with the raw potato and the remaining salt.  Pour in the wine, stock, and 1 cup water.  Bring to a boil, then turn the heat down to medium-low, cover and cook until the potatoes are tender, about 20 minutes.

Puree the soup using an immersion (or regular) blender.  Add more liquid if necessary to reach your desired consistency.

Meanwhile, combine the dill and 1/4 cup of olive oil in a food processor or blender and puree until smooth, adding more oil as necessary.

Ladle the soup into bowls and drizzle with the dill oil.  Garnish with some croutons or a few nuts.

(This is a thick, flavorful soup.  I'm trying to avoid too much oil, so I just blended the dill right into the soup at the end.)