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Servings: 4

Weight Watcher Smart Points: 7

Preparation Time: 0 Minutes

Cooking Time: 0 Minutes

Ready In: 45 Minutes


  • 4 medium carrots (about 1 pound), peeled, halved width-wise, and quartered
  • 1/4 cup fresh dill leaves
  • 1 large fennel bulb (about 1 pound), trimmed, halved lengthwise, and thinly sliced
  • Olive oil
  • 1 medium Spanish onion, quartered
  • 3 tablespoons Pernod or dry white wine
  • 1 teaspoon sea salt, divided
  • 1 quart vegetable stock
  • 1 medium Yukon gold potato (about ½ pound), peeled and diced


  1. Preheat the oven to 450 degrees F
  2. Line two baking sheets with parchment paper.In a large mixing bowl, toss the fennel, carrots, and onion with 2 tablespoons olive oil and ½ teaspoon salt
  3. Divide among the baking sheets and spread in an even layer
  4. 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
  5. Pour in the wine, stock, and 1 cup water
  6. 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 blender, or by transferring to a standing blender
  7. 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
  8. Garnish with some croutons or a few nuts.

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