Roasted carrot and fennel soup is a simple, vegan soup. Roasting the vegetables brings out such great flavor!
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.
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.
We are carrotaholics in our house, so it is only fitting that I have a carrot soup recipe in my back pocket.
Carrots in soup are almost always a must for me, and they make a surprisingly wonderful base for creamy soups.
If you like butternut squash or sweet potato soup, you’ll enjoy this carrots and fennel soup!
Ingredients for creamy carrot 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.
I make homemade stocks when I can, but I don’t worry too much when I can’t get to it. Use your favorite!
Grab what you need:
- Carrots, peeled or unpeeled and scrubbed clean
- Fennel bulb (save the fronds for another use)
- Onion
- Ground ginger
- Ground coriander
- Salt & pepper
- Vegetable broth
How to roast carrots and fennel
Roasting the carrots makes them even sweeter and practically irresistible.
We roast the fennel too, because roasting reduces its strong anise flavor. This makes it a great recipe for those who are new to fennel!
If you’re already a fennel fan, save some of the fronds to chop and sprinkle over the top of the soup.
Cut the carrots and fennel into pieces of about the same size. This will help them roast more evenly.
Fennel bulbs can have hidden dirt in the crevices between layers, so give them a quick rinse before adding to the sheet pan.
Toss the vegetables with olive oil and spread evenly on the pan. Add salt and pepper here if you like, or save seasoning for once the soup is simmering.
Recipe tips
While the carrots and fennel roast, we’re going to saute the onions.
Cooking the onions on the stove allows you to add in the spices to the onion so they toast nicely and get really fragrant.
Once the veggies have roasted, add them to the onion spice mixture and give them a really good stir.
It’s fine here if the carrots start to break down; we’re going to simmer and puree anyway!
Add your broth and let everything simmer for about 10 minutes, to let the flavors meld.
When you’re ready to puree, carefully pour the soup into a blender. Vent the lid and blend until smooth.
You can also use an immersion blender to blend the soup right in the pot. Be careful to not yank the blender stick out while it is running.
The soup will be very hot, so take care no matter what method you use for blending!
Storage tips
This soup makes about four servings, and you can easily double it to have extra for later.
Portion the soup into individual containers and let cool before storing in the refrigerator for up to 3 days.
Because carrot fennel soup is dairy free, it’s a great candidate for freezing.
It will last in the freezer for up to 3 months. Don’t forget to label it!
Be sure to leave room at the top of your container to allow for expansion in the freezer. You don’t want your containers to crack and make a mess in your freezer.
Thaw overnight in the refrigerator, and warm on the stove in a small saucepan or in the microwave.
Other soup recipes you might like
- White Bean Sausage Soup
- Baked Potato Soup
- Chicken Wild Rice Soup
- Carrot Miso Soup
- Persimmon Sweet Potato Soup
Roasted Carrot & Fennel Soup
This simple vegan soup can be prepared quickly on a weeknight.
Ingredients
- 1 pound carrots
- 1 bulb fennel
- 2 tablespoons olive oil, divided
- 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
- Preheat oven to 400°F.
- Slice carrots lengthwise into planks. Trim fronds from fennel and save for another use. Slice fennel bulb thinly. Toss carrots and fennel with 1 tablespoon olive oil and spread on a rimmed baking sheet. Roast for 20-25 minutes.
- Meanwhile, add 1 tablespoon olive oil to a stockpot or Dutch oven set over medium heat. Add onion and stir to coat with oil. Cook, stirring occasionally, until quite soft and starting to caramelize. Stir in ginger, coriander, salt, and pepper and let spices toast a moment.
- Add roasted vegetables and broth to the pot. Bring everything to a boil, then reduce to a simmer for 10 minutes. Taste and adjust seasonings as needed, then transfer to a blender and puree until smooth.
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Nutrition Information:
Yield: 4Amount Per Serving: Calories: 136Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 1009mgCarbohydrates: 17gFiber: 5gSugar: 7gProtein: 2g
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