Roasted Carrot and Fennel Soup

 


This roasted carrot and fennel soup is one you will never get over. 

It is a lovely delicate soup yet big on flavour! Roasting the vegetables really brings out the sweetness from the carrots and fennel. Add that with the gentle flavour of thyme and then the hit of garlic, and voila you have a pretty amazing soup!

🥕 What you will need 

  • Carrots 
  • Fennel 
  • Brown Onion, Celery & Garlic
  • Thyme - fresh is best here so we will add in fresh from our garden for free
  • Stock - vegetable stock.

🥣How To Make It

  1. Roast the carrots - to avoid the fennel burning roast the carrots for a little while first. 
  2. Add the fennel - after 10 minutes add the fennel and thyme to the carrots and roast for another 10 to 15 minutes.
  3. Cook the onion celery and garlic - while the vegetables are roasting, cook the onion and celery. Once they are soft add the garlic and cook for a minute before you add the roasted carrots and fennel to the saucepan.
  4. Add the stock - finally, add the stock to the saucepan and simmer for  15 minutes. Then blend the soup and serve immediately.

📋 Tips and Variations

  • Pro Tip - Blending the soup - this soup is best once blended. Use a hand-held blender to do this. But if you want an even smoother soup you can blend the soup (either with a handheld blender or in a blender) then pour it through a sieve to catch any bits.
  • Switch it up - other flavours that go very well with this is soup are ginger (fresh root ginger) or coriander (cilantro). 
  • Garnish - the great thing about fennel is that you can use the whole plant, green leafy fronds and all. You can use these as a garnish along with some Sourdough or toasted turkish bread and a dollop of yoghurt or creamed cheese. 
  • Making ahead / storing - this soup can be made up to 3 days in advance. It will keep in the fridge once cooked then cooled, use within 3 days. You can easily freeze this soup - once cooled transfer to freezer suitable containers then freeze. Use within 3 months. Defrost overnight before reheating on the stove until piping hot.