Roasted Carrot-Fennel Soup
Carrots are an excellent source of vitamin A, while fennel is rich in fiber and antioxidants. This soup combines these nutritious ingredients to create a flavorful and healthy dish.
This is vegan and gluten free recipe. Dish can be prepared in 65 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.
Roasted Carrot-Fennel Soup
Ingredients
Instructions
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Preheat the oven to 400°F (200°C).
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Peel and chop the carrots into chunks.
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Trim the fennel bulb and cut into wedges.
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Place the carrots and fennel on a baking sheet. Drizzle with olive oil, salt, and black pepper. Toss to coat.
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Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and slightly caramelized.
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In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic. Cook until onion is translucent.
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Add roasted carrots, fennel, and vegetable stock to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes.
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Remove from heat and allow the soup to cool slightly.
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Using an immersion blender or regular blender, blend the soup until smooth.
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Return the soup to the pot and stir in coconut milk.
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Heat the soup over low heat until warmed through.
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Season with salt, black pepper, and fresh thyme.
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Serve hot and enjoy!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 150kcal
- % Daily Value *
- Total Fat 6g10%
- Total Carbohydrate 20g7%
- Sugars 8g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.