Roasted Carrot & Fennel Soup

This simple vegan soup can be prepared quickly on a weeknight. Roast the carrots in advance for and even faster meal.
Author: Megan
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Course: Soup
Servings: 4
Roasted Carrot and Fennel Soup
4.2 from 10 votes


  • 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


  1. Preheat oven to 400 degrees.
  2. Slice carrots 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 an immersion blender, puree soup until smooth. Serve, with sriracha or cream, if desired.

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