Roasted Carrot and Fennel Soup

Sweet and creamy vegan soup

Spring is the perfect time in Central Texas to get farm fresh fennel and carrots. I couldn’t resist making this simple soup today for a client when I saw the big bulbs of fennel at the market. The flavors are much sweeter and complex due to the roasting of the carrots and fennel prior to adding them to the soup. Reserve fennel stems and core for juicing, if you wish.

Print

Roasted Carrot and Fennel Soup

  • Author: Chef Rachel Z
  • Prep Time: 30 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour 15 mins
  • Yield: 6 servings 1x
  • Category: Soup
  • Cuisine: Macrobiotic

Scale

Ingredients

  • 1 pound organic carrots
  • 1 large organic fennel bulb
  • 3 tablespoons organic extra virgin olive oil, divided
  • 1 cup diced organic yellow onion
  • 46 cups light vegetable stock (no-tomato)
  • sea salt, to taste
  • 1 tablespoon chopped fennel fronds, for garnish

Instructions

  1. Preheat oven to 400 degrees F.
  2. Wash carrots and trim off the ends. Slice carrots into 1/2-inch diagonals. Place in a large glass baking dish or roasting pan.
  3. Wash fennel and trim off stems and fronds, reserving a few fronds for garnishing. Slice fennel bulb into quarters, cut out the core, and discard the core. Slice remaining fennel bulb into 1/2-inch slices and add to carrots in baking dish.
  4. Toss carrots and fennel with 2 tablespoons olive oil and sprinkle generously with sea salt. Cover baking dish with foil and roast for about 30 minutes, or until vegetables are tender and are beginning to brown slightly.
  5. Meanwhile, saute onion, a pinch of sea salt, and remaining tablespoon of olive oil in large soup pot over medium heat until the onion is soft and translucent.
  6. Add roasted carrots and fennel to soup pot and saute a minute more.
  7. Add 4 cups vegetable stock, or enough stock to just cover the vegetables. Simmer until flavors blend, about 10 minutes.
  8. Blend the soup in the pot with an immersion blender until smooth. Add more stock as needed to achieve the consistency you like. It is important not to add too much liquid initially as it will be difficult to achieve a smooth texture.
  9. Season with sea salt and simmer gently for 10 minutes more.
  10. Serve warm or chilled in individual bowls with a few fennel fronds for garnish.

 

Questions?

Call or email me to schedule a consultation or talk about one of my services. I love meeting with people, and I’m always happy to chat!

(512) 217-1259

rachel@cookloveheal.com

Ask me anything...

Never miss A Recipe!

Looking for something else?

You can search for diet types like gluten-free, or cuisines like Italian, French or Mexican!

Cook Love Heal with Rachel Zierzow E-books

NEVER MISS A RECIPE OR HEALTH TIP

Start your adventure in health today

FREE 15 PAGE GUIDE WITH 7 OF MY FAVORITE RECIPES

Looking for a Recipe?

Search
Generic filters
Exact matches only
Search in title
Search in content
Search in excerpt
Filter by Custom Post Type
Search in pages
Search in posts
Play Video

We can help each other through these trying times

Now that we are all stuck at home I am creating more ways to help you connect to the community through healthy and delicious food. Every Wednesday at noon I am doing a Facebook Live show featuring cooking demos, tips and guest chefs from around the country. You can find that on my personal facebook page facebook.com/rachel.zierzow   

I also just started a low-cost subscription called Cooking Together to help people stay healthy while we all work to get through these challenging times. One of the most important things to me is community, so more than ever I want to focus on the community side of Cook Love Heal. Find out more about it here.

Join me in the Cook Love Heal Community

Just like before this started, when you join the Cook Love Heal Community I’ll send you my Natural Health Starter Kit for free, along with regular recipes & tips every week.

We’re all in this together. Let’s help each other build a better future

%d bloggers like this: