Roasted Carrot Fennel Soup – Salton

Ingredients

• 1 fennel bulb, quartered
• 4 medium carrots, peeled
• 1 onion, peeled and quartered
• 2 tbsp (30 ml) oil
• 3 cups (750 ml) chicken broth
• 1 cup (250 ml) milk
• 1 tsp (5 ml) salt
• 1/2 tsp (3 ml) ground black pepper