Roasted Fennel and Carrot Soup

Fennel Carrot Soup |

A simple, soul satisfying roasted fennel and carrot soup to start the year off healthy!



  1. • Preheat over to 450 degrees Fahrenheit.
  2. • Slice stalks from fennel bulbs. Reserve fennel fronds for garnish. Toss stalks. Slice the bulbs in half lengthwise. Slice each half into ¼ inch slices lengthwise.
  3. • In a large bowl, toss the fennel slices with the carrots, onion, garlic, about ½ teaspoon salt and a few grinds of freshly ground black pepper. Drizzle with a few tablespoons of olive oil and toss to coat. Spread the vegetables on a sheet pan and place in the oven to roast. Stir occasionally. Roast until the veggies are browned and tender.
  4. • Place the veggies in a blender with the broth and blend until smooth. (You may need to do this in batches.) Transfer to a saucepan. If soup is too thick, add water to thin. Simmer until soup is warmed through. Taste and adjust salt and pepper.
  5. • Serve soup drizzled with extra virgin olive oil, fennel fronds and freshly grated Parmigiano.

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