Roasted Fennel and Carrot Soup

carrot and fennel soup

carrot and fennel soup

My kids are on a soup kick lately, which is awesome. Soup is perfect for those weeknights when we are all running in different directions. It’s healthy, nutrient-rich and easily gluten-free.

I made a huge batch of this roasted fennel and carrot soup the other day and it was an all-around hit. The kids love it plain, but don’t pass on the garnishes‑ they totally elevate the entire experience (Personally, I’m heavy handed with those red chili flakes).

soup garnishes

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. Is it just me, or is lunch the hardest meal to swing for a mom?

roasting carrots

onion and fennel

vitamix magic


Roasted Fennel and Carrot Soup

Roasted Fennel and Carrot Soup

Serves 6


7-8 large carrots large dice (4 heaping cups)

2 large fennel bulbs, large dice and reserve some fronds for garnish

1 large yellow onion, sliced

1 teaspoon fennel seeds (optional)

2 teaspoon salt, divided

4 tablespoons olive oil, divided

Cracked pepper

2 tablespoons honey

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

The same goes for salt. Taste for seasoning, adding more salt if need be.


Garnish with avocado, fennel fronds, feta and red pepper flakes


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


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.


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.


Then into a pot it goes with the honey and lime, bring to boil. Taste for seasoning and garnish accordingly.