Super Easy Roast Carrot & Fennel Soup

This Super Easy Roast Carrot & Fennel Soup is absolutely delicious and super easy to make!

If your freezer is ready for you to fill with delicious food, this is a delicious batch cooking freezer friendly recipe that’s just perfect for making ahead. The benefits of batch cooking include saving money, wasting less food and spending more time in the evenings with your family.

This way, you can always have a meal waiting for you at the end of the day. It’s a great way to make weeknight cooking manageable. I hope you enjoy this Super Easy Roast Carrot & Fennel Soup recipe! It’s a staple in our house. I make it often to have on standby in the freezer.

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Super Easy Roast Carrot & Fennel Soup

(7 votes, average: 4.86 out of 5)

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By Rose – Serves: 4

Prep Time: 10 minutes – Cooking Time: 55 minutes – Total Time: 1 hour 5 minutes

This Super Easy Roast Carrot & Fennel Soup is absolutely delicious and super easy to make!

Ingredients

• 1 kg carrots , peeled, trimmed and sliced
• 2 bulbs of fennel , trimmed and sliced, tops reserved to serve
• 1 onion , sliced
• Olive oil
• 2 cloves of garlic , unpeeled
• 1.6 litres vegetable stock
• 100 ml single cream , to serve

Instructions

1

Preheat the oven to 190C/gas 5. Put the carrots, fennel and onion in a roasting dish and toss with 2 tablespoons of olive oil. Roast for 20 minutes, then add the garlic cloves. Stir everything thoroughly and return to the oven for 20 minutes more, until the vegetables are soft and browned. Remove the papery skins from the garlic cloves.

2

Put the roasted veg in a large pan with the vegetable stock and bring to the boil. Simmer gently for 15 minutes, then liquidise with a stick blender, until completely smooth.

3

Gently heat the soup, and serve with a swirl of cream, a scattering of fennel tops and hot flatbreads.

Notes

Use our hashtag! We are so excited that you are making a recipe and would love to see how it turns out. Make sure to use the hashtag on social media! #MANGEONS