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.

Nutriscore Rating: 79/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

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)

Directions

Step 1

Preheat your oven to 200°C (400°F).

Step 2

Peel and trim the carrots, then cut them into chunks. Trim and slice the fennel bulb into wedges. Peel and quarter the onion.

Step 3

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.

Step 4

Roast the vegetables in the oven for 25-30 minutes, flipping halfway through, until they are tender and slightly caramelized.

Step 5

In the last 10 minutes of roasting, peel and roughly chop the garlic cloves. Add them to the baking sheet to roast lightly.

Step 6

Once the vegetables are done, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat.

Step 7

Transfer the roasted vegetables to the pot. Add cumin, coriander, and thyme sprigs, and give everything a quick stir to release the spices’ aroma.

Step 8

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.

Step 9

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.

Step 10

Taste and adjust the seasoning if necessary, adding more salt or pepper as desired.

Step 11

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

Serving size	2435.7 grams (2435.7g)

Amount per serving	% Daily Value*
Calories	1462

Total Fat 70.70g	91%
Saturated Fat 19.40g	97%
Polyunsaturated Fat 8.50g
Cholesterol 51mg	17%
Sodium 5542mg	241%
Total Carbohydrate 190.30g	69%
Dietary Fiber 51.10g	183%
Total Sugars 76.00g
Protein 33.90g	68%

Vitamin D 0IU	0%
Calcium 728mg	56%
Iron 13mg	74%
Potassium 6319mg	134%

*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.

Source of Calories

Fat: 41.5%

Protein: 8.8%

Carbs: 49.7%