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Roasted Carrot & Fennel Soup

February 4, 2014 / Vegetarian, Soups & Stews

Disclosure: This post may contain affiliate links.

Roasted carrot and fennel soup – a simple, vegan soup.

If I send my kids off to college with any cooking ability, I hope it will be the skill to be able to put soups together without opening a can.

I get the convenience of the can, but I can’t get past the overwhelming taste of salt and tin. I’m going to let you in on a little secret the canned soup people don’t want you to know. Soup is easy to make.

Roasted carrot and fennel soup - a simple, vegan soup.

Let’s ignore the broth/stock for now, because I know that is often the sticking point for people. Before you ask, I buy organic, low-sodium boxed broths, because I am frankly too lazy to remember I need it until right before it’s time to make dinner.

I make homemade stocks when I can (and some day I’ll stop being afraid of my pressure canner and can it) but I don’t worry too much when I can’t get to it.

Anyway, the soup. Generally, soup is just veggies, meat, beans, noodles, or any combination thereof, simmered in liquid. Easy-peasy. Puree the soup and you’ve got an instant potion to dip your toasts into, or a new sauce for this week’s pasta.

Plus, you can put practically anything into soup. Root vegetables are often the go-to because they hold up well in liquid, but don’t forget that tomatoes aren’t just for chili, and that greens can add bursts of color to otherwise dreary bowls.

And, by the way, you can use less desirable cuts of meat in soups and the result will almost always be a good dish. (I can’t be held responsible for your experiments with hoof stew.)

My sons aren’t that interested in cooking yet — well, the baby is, but mostly in an I-want-to-grab-everything way — but I make soups almost weekly in an attempt to get them to see how easy it can be to make dinner.

While I enjoy more complex meals, they just don’t work for our life most days of the week, and I want the boys (including my husband) to know it’s possible to make dinner from scratch quickly and easily.

Roasted Carrot and Fennel Soup - A simple recipe for vegan roasted carrot & fennel soup.

We are carrotaholics in our house, so it is only fitting that I have a carrot soup recipe in my back pocket. Roasting the carrots makes them even sweeter and practically irresistible (I regretted not having more on hand to roast when I caught myself snacking off the tray before I added them to the soup), but you can skip that step and just dice and cook the carrots with the fennel instead, if you want to be weird about it.

Kidding. Sort of.

Caramelizing the fennel helps reduce its strong anise flavor, so if you’re not a fennel fan don’t worry. If you are a fennel fan, save some of the fronds to sprinkle over the top of the soup.

Roasted Carrot and Fennel Soup

Roasted Carrot & Fennel Soup

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

This simple vegan soup can be prepared quickly on a weeknight. Roast the carrots in advance for and even faster meal.

Ingredients

  • 1 pound carrots
  • Olive oil
  • 1 bulb fennel
  • 1/2 cup sliced onion
  • 2 teaspoons ground ginger
  • 1 teaspoon ground coriander
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 cups vegetable broth

Instructions

  1. Preheat oven to 400°F.
  2. Slice carrots lengthwise into planks and toss with olive oil. Roast for about 20 minutes.
  3. Meanwhile, heat 1 tablespoon olive oil in a stockpot set over medium.
  4. Trim fronds from fennel and save for another use (I like to use it as a bed for baking fish). Slice fennel bulb thinly.
  5. Add fennel and onion to the pot and stir to coat with oil. Cook, stirring occasionally, until quite soft and starting to caramelize.
  6. Stir in ginger, coriander, salt, and pepper.
  7. When the carrots have roasted, add them to the pot, then add the vegetable broth. Bring everything to a boil then reduce to a simmer for 10 minutes.
  8. Using a blender, puree soup until smooth. Serve, with sriracha or cream, if desired.

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Nutrition Information:
Yield: 4
Amount Per Serving: Calories: 106Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 1009mgCarbohydrates: 17gFiber: 5gSugar: 7gProtein: 2g

Did you make this recipe?

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© Megan
Category: Soup



More soup recipes you might like:

Easy Chicken and Dumpling Soup – Melanie Makes
Hearty Cauliflower and Chickpea Soup – Fork and Flower
Homemade Alphabet Chicken Soup – Stetted
Lighter Loaded Baked Potato Soup – Food Fanatic
White Bean Sausage Soup – Stetted

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  1. Julie says

    February 4, 2014 at 5:38 pm

    I love fennel, and this soup looks delicious. And since my husband doesn’t love the fennel flavor, I’ll have the whole pot to myself 🙂

    Reply
  2. Kelly @ Kelly Bakes says

    February 4, 2014 at 11:32 pm

    Why does Bloglovin’ send my email late at night… too late at night to make this soup and the grilled cheese that is begging to go along with it? sigh.

    Reply
  3. Lea @GourmetMommy says

    February 5, 2014 at 4:48 am

    Reading this recipe in the midst of an ice storm; I want it now! We are also a family of carrot-o-holics and will love this one.

    Reply
  4. Amber | Bluebonnets & Brownies says

    February 5, 2014 at 7:16 am

    This made me think about Christmas. Weird, I know. But I made dinner for James and the kids one night when we were watching them, and I made roasted carrots. Neither kid would touch them. Too sweet, declared David. Too “burnt”, declared Ava. Turns out Chellee doesn’t like cooked carrots either, but will eat them all day raw. I should have pulverized the leftovers into soup. 😛

    Reply
  5. Jess says

    August 26, 2014 at 2:27 am

    I recently tried this recipe and am now going to make it again tonight! I have never been big on soups but this is certainly the sweet exception, not to mention the fact that it also kept my fussy housemates satisfied (a very big win for me!) Now just to double the amount and stock up on too much crusty bread to feed their never ending stomachs… 😉

    Reply
  6. punky says

    October 26, 2014 at 11:18 am

    Delicious. Added some roasted sweet potato too. Lovely

    Reply
  7. Jenny Flake says

    October 27, 2014 at 7:48 am

    What a gorgeous soup! These flavors are my favorite!!

    Reply
    • Megan says

      October 27, 2014 at 3:32 pm

      Thanks Jenny!

      Reply
  8. abby says

    November 17, 2014 at 9:43 am

    How much does this recipe yield?

    Reply
    • Megan says

      November 17, 2014 at 11:45 am

      @Abby It makes about 4 servings, approximately 1 1/2 cups each.

      Reply
  9. Suzanne Cannon-Pierce says

    March 1, 2015 at 10:55 am

    Thank you for this recipe. I had left over roasted fennel, carrots, a few asparagus spears, and one garlic clove. I added this to the suatÉd onion. and ZOUNDS! with your directions and spice selection, this was the BEST tasting soup ever.
    THANK YOU!

    Reply
    • Megan says

      March 3, 2015 at 8:29 am

      @Suzanne You’re welcome! The addition of asparagus sounds great. Thanks for stopping by!

      Reply
  10. Lakshmi says

    September 27, 2018 at 11:59 am

    I tried this recipe. The only thing I did differently was, I made my own stock with onions, carrots, fennel scraps and a handful of green chillies.

    I made a big batch and am so glad I did because it was really really really delicious!!
    It was so good!! The soup was creamy and fragrant and so amazing! Thanks a ton for the recipe! Can’t wait to try the others!

    Lots of love!??

    Reply
  11. Marc says

    January 17, 2020 at 11:47 am

    I didn’t have this exact recipe, but just had my first taste of a Roasted Carrot & Fennel Soup… This is really good… The flavors remind me of the broth from a stew after the meat and potatoes are gone.

    Reply

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