from Gourmet Magazine

INGREDIENTS
2 medium fennel bulbs
1 pound carrots
1 medium onion, quartered
1 garlic clove
5 tablespoons olive oil
1/2 tsp sugar
2 1/2 cups chicken broth
2 1/2 cups water
1 tsp fennel seeds

DIRECTIONS
1. Preheat oven to 450 degrees with rack in lowest position.
2. Chop enough fennel fronds to measure 1 Tbsp and reserve. Discard stalks and remaining fronds. Slice bulb 1/4 inch thick and toss with carrots, onion, garlic, 3 Tbsp oil, sugar, 1/2 tsp salt, and 1/4 tsp pepper. Spread in a 4-sided sheet pan and roast, stirring occasionally, until browned and tender, 25 to 30 minutes.
3. Blend half of vegetables in a blender with broth until very smooth. Transfer to a medium saucepan. Repeat with remaining vegetables and water. Thin to desired consistency with extra water and simmer 2 minutes. Season with salt and pepper.
4. Meanwhile, finely grind fennel seeds in grinder and stir into remaining 2 Tbsp oil. Serve soup drizzled with fennel oil and sprinkled with reserved fronds.