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.

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.