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bowl of roasted fennel and carrot soup

Roasted Fennel and Carrot Soup

This roasted fennel and carrot soup is smooth, cozy, and full of roasted sweetness. Carrots, fennel, and apple caramelize beautifully in the oven, then blend into a creamy, citrusy soup that’s both healthy and comforting.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 people
Course: Soup
Cuisine: American comfort food, Contemporary
Calories: 200
Ingredients Method Notes

Ingredients
  

  • 4 large carrots peeled and roughly chopped
  • 1 large fennel bulb trimmed and sliced (save the fronds for garnish)
  • 1 medium apple peeled and chopped (sweet variety)
  • 1 onion chopped
  • 2 cloves garlic unpeeled
  • 3 tbsp olive oil
  • 1 tsp sea salt adjust 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: ¼ cup coconut milk or cream for a richer texture

Method
 

Step 1: Prep the oven and vegetables
  1. Preheat the oven to 400°F (200°C).
  2. Line a large baking tray with parchment paper.
  3. Add the chopped carrots, fennel, apple, onion, and unpeeled garlic cloves to the tray.
  4. Drizzle with olive oil, sprinkle with salt, pepper, thyme, and coriander. Toss well to coat.
Step 2: Roast until golden
  1. Roast for about 25–30 minutes, turning once halfway.
  2. The vegetables should look caramelized, soft, and lightly browned around the edges.
Step 3: Blend
  1. Let the veggies cool for 5 minutes.
  2. Squeeze the roasted garlic out of its skin.
  3. Transfer all roasted vegetables to a blender or pot (if using an immersion blender).
  4. Add the vegetable broth and blend until smooth.
Step 4: Add orange and season
  1. Pour the soup back into a pot on low heat.
  2. Stir in the orange juice and zest.
  3. Taste and adjust salt and pepper as needed.
  4. For extra creaminess, stir in coconut milk or cream at this stage.
Step 5: Serve
  1. 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.