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Carrot and Fennel Soup

Roasted Carrot and Fennel Soup

Made with just a few simple ingredients this vegan roasted carrot and fennel soup is perfect for lunch or a starter for a special occasion meal.
Course Lunch
Cuisine Soup
Prep Time 10 minutes
Cook Time 50 minutes
Servings 4
Calories 109kcal


  • 500 g (1.1 lb) Carrots cut into chunky slices
  • 2 tbsp olive oil divided
  • ¾ tsp sea salt divided
  • 1 medium bulb of fennel sliced
  • 4 or 5 sprigs of fresh thyme
  • 1 medium brown onion finely sliced
  • 1 stalk of celery finely chopped
  • 2 cloves of garlic put through a garlic press or finely grated
  • ¼ tsp freshly ground black pepper
  • 1 litre ( 1.8 pints ) of hot vegetable stock made with 4 teaspoons of vegetable bouillon


  • Preheat the oven to 200°C (390°F) fan / 180°( 360°F) conventional oven.
    Place the sliced carrots on a baking tray, drizzle over 1 tablespoon of olive oil and ¼ teaspoon of sea salt.
    Roast in the oven for 10 minutes.
  • After 10 minutes add the sliced fennel and fresh thyme to the pan, toss gently so that the fennel picks up some oil.
    Return the tray to the oven and roast for another 10 to 15 minutes.
    The carrots and fennel should be cooked and tinged around the edges.
  • While the carrots and fennel are roasting cook the onion.
    Heat 1 tablespoon of olive oil in a saucepan.
    Add the chopped onion and chopped celery along with ¼ teaspoon of sea salt. Cook over medium heat, stirring often until soft, about 15 minutes.
    Add the garlic then cook for another minute or two.
  • Once the carrots and fennel are cooked remove the tray from the oven. Discard the thyme, then transfer the vegetables to the saucepan.
    Add the stock to the saucepan, season with ¼ teaspoon each of sea salt and freshly ground pepper.
    Simmer for 10 to 15 minutes then using a handheld blender blend the soup until smooth.
    Serve immediately with the fennel fronds as a garnish along with croutons and a dollop of vegan yoghurt.


  • Blending the soup - this soup is best once blended, I use a hand-held blender to do this. But if you want an even smoother soup I would blend the soup (either with a handheld blender or in a blender) then pour it through a sieve to catch any bits.
  • Garnish - the great thing about fennel is that you can use the whole plant, green leafy fronds and all. I use these as a garnish along with some sourdough croutons and a dollop of vegan yoghurt.
  • Making ahead / storing - this soup can be made up to 3 days in advance. It will keep in the fridge once cooked for 3 days. You can easily freeze this soup - once cooled transfer to freezer suitable containers then freeze. Use within 3 months. Defrost overnight before reheating on the hob until piping hot.
  • Nutritional Information - is calculated using an online tool. It is approximate and is based on one serving of four. It does not include toppings.
  • Weights and measurements - For US readers, I use Cuisipro measuring cups and spoons, and a Pyrex measuring jug for liquids. These are the industry standard. Cup/spoon volumes can differ from brand to brand, for accuracy, I recommend weighing all ingredients if possible.


Calories: 109kcal | Carbohydrates: 10.4g | Protein: 1.3g | Fat: 7.2g | Saturated Fat: 1g | Sodium: 391mg | Potassium: 321mg | Fiber: 2.7g | Sugar: 1.3g | Calcium: 46mg | Iron: 1mg