Roasted Carrot Fennel Soup
Warm, comforting, and bursting with roasted vegetable flavor, this Roasted Carrot Fennel Soup is a true showcase of cozy, wholesome ingredients. Perfectly caramelized carrots and fennel combine with onions and a hint of roasted garlic to create a deeply flavorful base, while warm spices like cumin and coriander elevate the dish with a fragrant touch. Simmered in a rich vegetable broth and blended to creamy perfection, this vibrant soup is the ultimate cold-weather meal. Garnish with a swirl of heavy cream or coconut milk for added richness and fresh parsley or fennel fronds for a pop of color. Ready in just an hour, this nourishing vegan-friendly recipe is easy to prepare and ideal for meal prep or an elegant dinner starter.
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Recipe Information
Ingredients
- 900 grams carrots
- 1 large fennel bulb
- 1 medium yellow onion
- 3 tablespoons olive oil
- 2 large garlic cloves
- 1 liter vegetable broth
- 4 sprigs fresh thyme
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 3 tablespoons heavy cream or coconut milk (optional, for garnish)
- 2 tablespoons fresh parsley or fennel fronds (for garnish)
Instructions
Preheat your oven to 200°C (400°F).
Peel and trim the carrots, then cut them into chunks. Trim and slice the fennel bulb into wedges. Peel and quarter the onion.
Place the carrots, fennel, and onion on a large baking sheet. Drizzle with 2 tablespoons of olive oil, ensuring everything is evenly coated. Sprinkle with salt and black pepper.
Roast the vegetables in the oven for 25-30 minutes, flipping halfway through, until they are tender and slightly caramelized.
In the last 10 minutes of roasting, peel and roughly chop the garlic cloves. Add them to the baking sheet to roast lightly.
Once the vegetables are done, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat.
Transfer the roasted vegetables to the pot. Add cumin, coriander, and thyme sprigs, and give everything a quick stir to release the spices’ aroma.
Add the vegetable broth to the pot, bring it to a boil, and then reduce the heat to let it simmer gently for 10 minutes.
Remove the thyme sprigs from the pot and use an immersion blender to puree the soup until smooth. Alternatively, transfer the mixture in batches to a countertop blender to blend.
Taste and adjust the seasoning if necessary, adding more salt or pepper as desired.
Serve the soup warm, optionally swirling in a drizzle of heavy cream or coconut milk for richness. Garnish with fresh parsley or fennel fronds.
Nutrition Facts
Calories |
357 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.5 g | 22% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 13 mg | 4% | |
| Sodium | 1278 mg | 56% | |
| Total Carbohydrate | 47.1 g | 17% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 18.7 g | ||
| Protein | 8.5 g | 17% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 177 mg | 14% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 1562 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
