Roasted Fennel and Carrot Soup

Roasted Fennel and Carrot Soup

By Eat Drink Garden

Soup is perfect for those weeknights when we are all running in different directions. It's healthy, nutrient-rich and easily gluten-free. It's great to make a batch of this soup on Monday, heating up a mug of leftovers for a quick lunch later in the week.

Serving Size: 6


  • 8 large carrots dice

  • 2 large fennel bulb, large dice and reserve some fronds for garnish

  • 1 large yellow onion, sliced

  • 1 tsp fennel seeds (optional)

  • 2 tsp salt, divided

  • 4 Tbsp olive oil, divided

  • cracked pepper

  • 2 Tbsp honey

  • 2 Tbsp lime juice (add 1 tablespoon first, taste and then see if you need more)


  1. Set your oven to 375 degrees. You'll need two sheet pans.

  2. One sheet pan is for carrots, 1 teaspoon kosher salt, 2 tablespoons of olive oil, a crack or two of pepper. The other pan is for onion and fennel, with 1 teaspoon salt, 1 teaspoon fennel seeds, a crack or two of pepper and 2 tablespoons of olive. Mix the ingredients on a sheet pans with your hands or large spoon and roast both for 40-45 minutes.

  3. Check after 30 minutes to make sure everything is cooking well and not getting too toasted. Give the pans a little shake to move the ingredients around and ensure even cooking. Take the roasted vegetables from the pan and with 4 cups of water add to a blender, or even better a Vitamix. Puree until smooth. Check the consistency and add more water if needed to get your desired texture.

  4. Then into a pot it goes with the honey and lime, bring to boil. Taste for seasoning and garnish accordingly. Garnish with avocado, fennel fronds, feta and red pepper flakes.

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