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Roasted carrot and fennel soup with thyme, cumin and freshly squeeze orange juice is the perfect winter soup to make this season. | livinglou.com

Roasted Carrot and Fennel Soup

Author: Louisa Clements
5 from 2 votes
Roasted carrot and fennel soup with thyme, cumin and freshly squeezed orange juice is the perfect winter soup to make this season. 
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Prep: 20 minutes
Cook: 45 minutes
Total: 1 hour 5 minutes
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Servings: 4

Ingredients

  • 5 medium carrots, cut into 1" chunks
  • 1 fennel bulb, trimmed, cored and cut into 1" sliced
  • 1 medium yellow-skinned potato, chopped into 1" chunks
  • 2 cloves garlic, peeled
  • 2 tbsp olive oil
  • 1 tsp salt, divided
  • 1 tsp fresh thyme leaves
  • ½ tsp chili flakes
  • ¼ tsp ground cumin
  • 5 cups water
  • ½ cup freshly squeezed orange juice

Instructions

  • Preheat oven to 425F.
  • On a large rimmed baking sheet, toss carrots, fennel and potato with garlic cloves in 2 tbsp olive oil, ½ tsp salt, fresh thyme, chili flakes and cumin. Roast for 45 minutes our until caramelized and tender.
  • In a large pot, add roasted vegetables and water. Bring to a boil. Puree in a blender or with an immersion blender. Stir in orange juice and remaining ½ tsp salt.
  • Serve with more fresh thyme leaves as a garnish.
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