Roasted Carrot and Fennel Soup

From: Living LouPrint this Recipe

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  1. Preheat oven to 425°F.
  2. 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.
  3. 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.
  4. Serve with more fresh thyme leaves as a garnish.