There’s something deeply comforting about a bowl of soup that’s simple yet layered with flavor. This roasted fennel and carrot soup is one of those recipes that feels like a warm hug in a bowl—perfect for chilly evenings or lazy Sunday lunches.
The secret lies in roasting the vegetables first. When carrots and fennel caramelize in the oven, they transform—sweet, slightly smoky, and irresistibly aromatic. A touch of apple and a hint of orange bring a gentle brightness, while fresh herbs tie everything together beautifully.
Why You’ll Love This Roasted Fennel and Carrot Soup
This recipe isn’t just about blending some roasted veggies and calling it a day. It’s a balance of textures, flavors, and aromas that work together perfectly.
- Deeply flavorful – Roasting brings out the natural sweetness of the carrots and fennel.
- Creamy without cream – The texture is velvety smooth even without dairy.
- Healthy and satisfying – Packed with nutrients, it’s comfort food that loves you back.
- Perfect for meal prep – It reheats beautifully and tastes even better the next day.
I love serving it with a slice of crusty bread or a drizzle of herbed olive oil. You can also make it fancy by topping it with toasted seeds or a swirl of yogurt.
Ingredients You’ll Need
Here’s what goes into this delicious pot of goodness:
- 4 large carrots, peeled and roughly chopped
- 1 large fennel bulb, trimmed and sliced (save a few fronds for garnish)
- 1 apple, peeled and chopped (any sweet variety works)
- 1 onion, chopped
- 2 cloves garlic, unpeeled
- 3 tbsp olive oil
- 1 tsp sea salt, or to taste
- ½ tsp black pepper
- 1 tsp ground coriander
- 1 tsp dried thyme
- 4 cups vegetable broth
- Juice and zest of ½ an orange
- Optional: a splash of coconut milk or cream for extra richness
How to Make Roasted Fennel and Carrot Soup
Step 1: Roast the veggies
Preheat your oven to 400°F (200°C).
Spread the chopped carrots, fennel, apple, onion, and garlic on a large baking sheet. Drizzle with olive oil, sprinkle with salt, pepper, thyme, and coriander. Toss well.
Roast for about 25–30 minutes, or until everything is golden and caramelized around the edges. The fennel should be tender, and the carrots slightly blistered.
(If your kitchen smells like heaven right now, you’re doing it right.)
Step 2: Blend it all up
Let the roasted veggies cool slightly. Squeeze the roasted garlic from its skin and add everything to a blender or pot (if you’re using an immersion blender). Pour in the vegetable broth and blend until smooth.
If you prefer a thinner consistency, add a bit more broth.
Step 3: Add brightness
Return the soup to a pot on low heat. Stir in orange juice and zest. Taste and adjust seasoning—add more salt or a dash of pepper if needed.
Step 4: Serve and enjoy
Ladle the soup into bowls. Garnish with fennel fronds, a drizzle of olive oil, or a dollop of cream if you’re feeling fancy.
That’s it! You’ve just made a soul-warming carrot and fennel soup that’ll have everyone asking for seconds.
Flavor Variations to Try
- Creamy Pumpkin Fennel Soup: Add a cup of roasted pumpkin or butternut squash before blending for extra depth and sweetness.
- Carrot and Fennel Soup with Orange and Herbs: Try adding fresh rosemary or parsley along with orange zest for a fragrant twist.
- Carrot Apple Fennel Soup: Want more sweetness? Double the apple and skip the orange.
- Parsnip Soup Variation: Swap out half the carrots for parsnips for an earthier, wintery flavor.
This soup is endlessly adaptable. Once you make it once, you’ll start experimenting with your own versions—and that’s the fun part.
Tips for the Perfect Roast
- Don’t overcrowd the pan. Give the veggies space to breathe; this helps them roast instead of steam.
- Use high heat. The caramelization magic happens around 400°F (200°C).
- Go easy on salt early. You can always add more later.
- Keep an eye on the garlic. It can burn easily—if it’s browning too fast, pull it out early.
Storage and Reheating
This roasted carrot soup keeps well in the fridge for up to 4 days. Store it in an airtight container.
To freeze, let it cool completely, then portion it into freezer-safe containers. It’ll stay good for up to 3 months.
When reheating, warm it gently on the stove. If it’s too thick, add a splash of broth or water to loosen it up.
Serving Suggestions
- With crusty bread – Always a win.
- Topped with toasted almonds or pumpkin seeds – Adds crunch and flavor.
- With a swirl of yogurt or coconut milk – Makes it creamy and indulgent.
- Alongside a salad – A light meal that feels fancy without trying too hard.
Why Fennel Deserves More Love
Fennel often gets overlooked, but it’s one of the most versatile vegetables in the kitchen. When raw, it’s crisp and slightly anise-flavored—perfect in salads. When roasted, though? It becomes mellow, sweet, and deeply aromatic.
It pairs beautifully with carrots, apples, and even pumpkin. This fennel soup proves how amazing it can taste when given the spotlight.
More Cozy Soup Ideas
If you love this one, you’ll probably enjoy:
- Roasted Butternut Squash Soup – velvety, golden, and full of flavor.
- Roasted Vegetable Soup – perfect for cleaning out the fridge.
- Apple Soup Recipes – surprisingly refreshing and slightly tangy.
Each of these soups has its own personality, but they all share one thing: they make cold days feel cozy again.
Roasted Fennel and Carrot Soup
Ingredients
Method
- Preheat the oven to 400°F (200°C).
- Line a large baking tray with parchment paper.
- Add the chopped carrots, fennel, apple, onion, and unpeeled garlic cloves to the tray.
- Drizzle with olive oil, sprinkle with salt, pepper, thyme, and coriander. Toss well to coat.
- Roast for about 25–30 minutes, turning once halfway.
- The vegetables should look caramelized, soft, and lightly browned around the edges.
- Let the veggies cool for 5 minutes.
- Squeeze the roasted garlic out of its skin.
- Transfer all roasted vegetables to a blender or pot (if using an immersion blender).
- Add the vegetable broth and blend until smooth.
- Pour the soup back into a pot on low heat.
- Stir in the orange juice and zest.
- Taste and adjust salt and pepper as needed.
- For extra creaminess, stir in coconut milk or cream at this stage.
- Ladle into bowls and top with fennel fronds, a drizzle of olive oil, or a sprinkle of toasted seeds.
Notes
- If you want more depth, add a few roasted parsnips or butternut squash.
- For a hint of spice, sprinkle a bit of smoked paprika or cayenne before roasting.
- The soup thickens as it cools — just stir in a splash of broth when reheating.
- It freezes beautifully for up to three months.
FAQ – Roasted Fennel and Carrot Soup
1. Can I make this soup vegan?
Absolutely! It’s already vegan-friendly as written. Just skip the cream or use coconut milk if you like it richer.
2. Do I need to peel the carrots?
If they’re organic and clean, you can leave the skins on for extra nutrients. Just give them a good scrub.
3. Can I use chicken broth instead of vegetable broth?
Sure, but it’ll slightly change the flavor. I personally prefer vegetable broth to let the roasted veggies shine.
4. Can I roast the vegetables ahead of time?
Yes! You can roast them a day in advance and keep them refrigerated until you’re ready to blend.
5. How do I make it spicier?
Add a pinch of cayenne pepper or smoked paprika while roasting. It gives the soup a subtle kick without overpowering it.
