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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
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Roasted Carrot and Fennel Soup

Louisa Clements
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Servings 4 servings (8 cups)

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
  • 1/2 tsp chili flakes
  • 1/4 tsp ground cumin
  • 5 cups water
  • 1/2 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, 1/2 tsp salt, fresh thyme, chili flakes and cumin. Roast for 45 minutes our until caramelized and tender.
  • In a large pot, add vegetables and water. Bring to a boil. Puree in a blender or with an immersion blender. Stir in orange juice and remaining 1/2 tsp salt.
  • Serve with more fresh thyme leaves as a garnish.
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