Roasted Carrot and Fennel Soup

To make guests feel special at your Thanksgiving meal, offer a beautiful bowl of Roasted Carrot and Fennel Soup. The complex flavor and rich color make this soup an impressive start to any meal. Sweet carrots are balanced by fennel to bring you a unique starting course. You’ll be amazed how easy it is to make!

Roasted Carrot and Fennel Soup


I love making vegetable soups, especially creamy ones with amazing color. To start a big meal like Thanksgiving, you only need a small portion of this soup. And I can attest to the fact it’s great for taking to work for lunch. Fresh vegetables are the basis of tasty Roasted Carrot and Fennel Soup.

Roasted Carrot and Fennel Soup


To roast your vegetables, simply cut them into one-inch chunks, toss with oil, and roast on a foil-lined baking sheet. Once the vegetables are slightly browned and soft, add them to stock warming on the stove and puree using an immersion blender or mix in a regular blender until thick and creamy.

Roasted Carrot and Fennel Soup


I found this savory Roasted Carrot and Fennel Soup in my favorite soup cookbook, The Soupbox Cookbook. The Soupbox is actually a restaurant located in Chicago. I have yet to dine there, but I’m determined to get there this winter. I’d really like to see where this awesome cookbook originated.

The SoupBox CookBook


Be sure to try Roasted Carrot and Fennel Soup. Whether you serve it as a meal starter or enjoy it as a meal on its own, you won’t be disappointed.

Roasted Carrot and Fennel Soup

Roasted Carrot and Fennel Soup

1 large fennel bulb
6 large carrots, cut into 1-inch chunks
1 large onion, quartered
2 stalks celery, cut into 1-inch chunks
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon sugar
4 cloves garlic, wrapped in foil
32 ounces vegetable stock
2 bay leaves
salt and pepper to taste

Preheat oven to 375 degrees F. Line baking sheet with foil. Toss fennel, carrots, onion, and celery with oil, salt, and sugar. Place veggies on baking sheet along with the head of garlic in foil. Roast in the oven for 40 minutes until soft, turning vegetables a couple times so they cook evenly.

While vegetables roast, add stock and dried herbs to large pot and keep warm on low heat. Once the veggies are slightly browned and soft, remove from the oven and add to the warmed stock. Remove the bay leaves and puree the soup with an immersion blender (or regular blender working in batches) until soup is thick and creamy. Add salt and pepper to taste. If soup is too thick, thin it with just a bit of light cream.


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