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How to make vegan carrot and fennel soup
Preheat the oven to 450 f (220 c) and spray a shallow baking sheet with nonstick cooking spray.
Spread the fennel, carrots and onions on your baking sheet.
Drizzle the vegetables with the olive oil and sprinkle them with the salt and sugar.

Pick from: (1). Lay the fennel in the braised vegetable broth and spread enough water over each serving so that each serving runs just under the skin. Bake the vegetables for one hour.. (2). Drizzle the hot garlic and the thyme over the vegetables. Arrange the crackers on the baking sheet.. (3). Brown the fennel and carrots on each side until the vegetables turn dark brown and wilted. Mix the vegetable mixture through the fennel and carrots until the vegetables turn bright brown and wilted.. (4). Using clean hands, mix the vegetables, oil and seasonings until the vegetables are well coated. You can also mix the ingredients in a large bowl before you put them on the baking sheet..
(4).