When the weather turns chilly, there’s nothing like a bowl of warm, creamy soup to wrap you in comfort. Our Roasted Carrot and Fennel Soup is a delightful blend of roasted veggies and fragrant herbs, making it the perfect cozy meal for lunch or dinner. It’s simple, nourishing, and packed with flavor—everything we love about vegan cooking!

🥕 The Magic of Roasted Vegetables

Roasting carrots and fennel transforms these humble vegetables into something extraordinary. The natural sweetness of the carrots and the anise-like flavor of fennel become richer and deeper in the oven, giving this soup its signature taste. Plus, the caramelized edges add an irresistible depth of flavor.

Pro Tip!
Cut the vegetables evenly for roasting to ensure they cook at the same rate.

🌿 Why We Love This Soup

This recipe has become a staple in our kitchen, especially on chilly evenings. It’s so simple to throw together yet feels like a luxurious treat. The addition of thyme brings a subtle earthiness that ties all the flavors together, making each spoonful a little moment of bliss.

👩‍🍳 A Few Tricks for Perfect Soup

Roast your veggies well. Don’t skimp on the time in the oven—those golden-brown edges make all the difference.
Blend for creaminess. A high-speed blender or immersion blender works wonders for a smooth, velvety texture.
Adjust the consistency. Add more vegetable broth if you prefer a thinner soup or keep it thick for a hearty meal.

Quick Fix!
If you don’t have fresh thyme, dried thyme works too—just use half the amount!

🥣 A Dish That Brings People Together

We made this soup for the first time on a lazy Sunday afternoon, and it instantly became a family favorite. There’s something so satisfying about roasting vegetables, blending them into a creamy soup, and then sitting down to enjoy it with crusty bread. It’s the kind of dish that invites you to slow down and savor the moment.

🍋 A Squeeze of Lemon Makes a Difference

Just before serving, we love adding a squeeze of fresh lemon juice to brighten up the flavors. It’s a simple step that takes the soup to the next level, balancing the sweetness of the roasted vegetables with a little tang.

Try This!
Top your soup with a swirl of coconut cream or a sprinkle of toasted seeds for extra texture and flavor.

🥗 Perfect as a Meal or Starter

This soup is versatile enough to be a light main course or a starter for a larger meal. Pair it with a fresh green salad or a slice of warm sourdough bread for a complete and satisfying dinner. It’s also a great make-ahead option, as the flavors only get better the next day.

❤️ Why You’ll Want to Make This Again and Again

What we love most about this recipe is how easy it is to customize. Add a pinch of cayenne for some heat, or stir in a little coconut milk for extra creaminess. It’s a forgiving, adaptable recipe that always turns out delicious, no matter how you tweak it.

So, grab your roasting pan, toss in those carrots and fennel, and let’s make some soup magic happen. Trust us—it’s love at first spoonful.

Ready to Roast?
Preheat your oven, gather your ingredients, and get ready to fill your kitchen with the cozy aroma of roasted goodness! 🥕✨

This Roasted Carrot and Fennel Soup is a creamy and flavorful vegan soup made with just a few simple ingredients. Perfect for lunch or dinner, this comforting dish combines the natural sweetness of roasted fennel and carrots with a touch of thyme for added depth. Whether you're looking for a cozy meal on a chilly day or a light, nutritious option, this soup delivers on both flavor and simplicity.

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Total Time 50

Course Soup

Cuisine Mediterranean

Servings 4

Calories 250 kcal

Ingredients

2 large fennel bulbs trimmed and sliced
4 large carrots peeled and sliced
1 large onion chopped
3 cloves garlic minced
3 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1 tsp fresh thyme leaves or 1/2 tsp dried thyme
4 cups vegetable broth
1 cup heavy cream or coconut milk for a dairy-free option
Fresh thyme sprigs for garnish optional

Instructions

Roast the vegetables: Preheat your oven to 400°F (200°C).
On a large baking sheet, spread the sliced fennel, carrots, and chopped onion. Drizzle with 2 tablespoons of olive oil and sprinkle with salt and pepper.
Toss the vegetables to coat evenly and spread them out in a single layer.
Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and lightly caramelized, stirring halfway through the cooking time.
Prepare the soup: In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat.
Add the minced garlic and cook for about 1 minute, until fragrant.
Add the roasted vegetables to the pot along with the fresh thyme leaves.
Pour in the vegetable broth and bring to a boil. Reduce the heat and let it simmer for 10 minutes to allow the flavors to meld.
Blend the soup: Using an immersion blender, blend the soup until smooth and creamy. Alternatively, you can carefully transfer the soup in batches to a blender and blend until smooth, then return it to the pot.
Stir in the heavy cream or coconut milk, and heat through without bringing to a boil. Adjust the seasoning with more salt and pepper if needed.
Serve: Ladle the soup into bowls and garnish with fresh thyme sprigs if desired.
Serve hot with crusty bread or a side salad.

Notes

Enjoy the comforting and aromatic taste of Roasted Fennel and Carrot Soup, perfect for any occasion!

Keyword carrot soup, healthy recipe, healthy soup recipe, soup recipe, soup recipes

Frequently Asked Questions About Roasted Carrot and Fennel Soup

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut elit tellus, luctus nec ullamcorper mattis, pulvinar dapibus leo.🥕 Can I Use Other Vegetables Instead of Carrots and Fennel?

Yes! While carrots and fennel give this soup its unique flavor, you can experiment with parsnips, sweet potatoes, or even butternut squash. Just make sure to roast them for that deep, caramelized flavor.

🌱 Is This Soup Really Vegan?
Absolutely! This recipe uses only plant-based ingredients, from the roasted veggies to the vegetable broth, making it a completely vegan and dairy-free option.

🔥 How Do I Prevent the Soup from Being Too Thick?
If your soup feels too thick after blending, simply add more vegetable broth or water until you reach your desired consistency. Remember to adjust the seasoning after thinning it out.

🍋 Can I Make This Soup Ahead of Time?
Definitely! This soup stores beautifully. Make it a day or two in advance and reheat it gently on the stove. The flavors deepen over time, making it even more delicious.

🥄 What’s the Best Way to Blend the Soup?
An immersion blender is convenient and minimizes mess, but a countertop blender will give you the smoothest texture. Blend in batches if using a traditional blender and be cautious with hot liquids.

🌿 What Can I Use Instead of Thyme?
If you don’t have thyme on hand, rosemary or sage work well as substitutes. You can also add a pinch of dried Italian seasoning for a blend of complementary herbs.

🧊 Can I Freeze This Soup?
Yes! This soup freezes well. Let it cool completely, then store it in airtight containers or freezer bags. Reheat on the stove and give it a good stir to restore the texture.

💡 Got More Questions?
We’re here to help! Drop your queries in the comments or tag us on social media when you make this soup. We’d love to hear how you enjoyed it and see your creative twists! 🥕🌿✨