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Roasted Carrot and Fennel Soup with Herbs

Elina James
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Soups
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • For the Soup:
  • 5 large carrots, peeled and roughly chopped
  • 1 medium fennel bulb, trimmed and sliced
  • 1 small onion, chopped
  • 3 cloves garlic, peeled
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper, to taste
  • 4 cups vegetable broth (or chicken broth for a richer flavor)
  • 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
  • ½ teaspoon dried rosemary
  • ½ teaspoon smoked paprika (optional, for depth)
  • 1 tablespoon butter or olive oil (for finishing)
  • ½ cup heavy cream or coconut milk (optional, for creaminess)
  • Fresh parsley or dill, chopped (for garnish)
  • For Serving:
  • Crusty bread or garlic toast
  • A drizzle of olive oil or cream (optional)

Instructions
 

  • Step 1: Preheat and Prepare the Vegetables : Preheat your oven to 200°C (400°F). On a baking sheet, spread the chopped carrots, fennel, onion, and garlic. Drizzle with olive oil and season generously with salt, pepper, thyme, and rosemary. Toss to coat evenly.
  • Step 2: Roast Until Tender and Golden : Roast the vegetables for 25–30 minutes, flipping halfway through, until carrots are tender and slightly caramelized at the edges. This roasting step builds deep, rich flavors and enhances natural sweetness.
  • Step 3: Blend the Soup Base : Transfer the roasted vegetables into a large pot or blender. Add about 3 cups of warm broth. Blend until smooth and creamy. (If using a regular blender, work in batches and be cautious with hot liquids.)
  • Step 4: Adjust and Simmer : Pour the blended soup back into the pot. Add the remaining broth to adjust consistency. Bring to a gentle simmer over medium heat for about 5–7 minutes. Stir in butter (or olive oil) and cream (if using). Taste and adjust seasoning with salt and pepper.
  • Step 5: Finish and Garnish : Ladle into bowls and garnish with chopped parsley or dill. Add a drizzle of cream or olive oil for a restaurant-style finish.