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Roasted Fennel Carrot Soup

A winning combination! Roasting the veg brings out flavour, and the herbaceous fennel tempers the sweet earthiness of the carrot. Delicious with goat cheese crumbled on top, with a side of browned butter sage biscuits. Thank you, Jamie Oliver, for this delightful recipe.

Prep Time 5 minutes
Cook Time 55 minutes
Total Time 1 hour

Ingredients

  • 7-8 carrots, of varying sizes, roughly sliced
  • 1 fennel bulb, trimmed and roughly sliced
  • 1 sweet onion, roughly chopped
  • 2 Tbsp olive oil
  • 3-4 cups vegetable stock
  • salt and pepper to taste
  • crumbled goat cheese (optional, for garnish)

Instructions

  1. Preheat the oven to 400. Toss the carrot, fennel, and onion on a baking dish with oil and place in oven. Bake for about 40 minutes, or until vegetables are tender and starting to get brown edges.

  2. If you are making the biscuits as well (see recipe below) you can put them together while your vegetables are roasting.

  3. Remove veg from oven and add to a pot on the stove. Add stock (I used about 3 cups, but you can use more or less depending on how thick you like you soup consistency), and bring to a low simmer. Let cook for a further 10-15 minutes, and then blend using an immersion blender. Taste and add salt and pepper as needed. Serve hot and garnish with fennel fronds and goat cheese.