I love batch prepping ingredients that I can later use to mix and match healthy meals. I often roast a bunch of vegetables at once and eat them later in salad and grain bowls. Recently, I realized those batch roasted veggies are just as great in soups as they are in bowls!
Clean and chop fennel and carrots, roast and either make this soup right away or store in the fridge and when you’re ready, add to a pot with spices and coconut milk, reheat and blend! Very satisfying for spring when I crave move colors but we’re still eating through last season’s harvest of root veggies, and the nights are still cold enough for spicy soups.
Roasted Fennel and Carrot Soup
- Roasted Vegetables:
- 4 medium carrots, halved
- 1 fennel bulb, quartered (reserve any green tops for garnish)
- 1 apple, cut in wedges
- 1-2 Tablespoons oil/ghee/coconut oil
- 1 medium onion, thinly sliced
- 2 garlic cloves, minced
- 1 inch fresh ginger, minced
- 2 teaspoons red pepper flakes
- 1 Tablespoon dried thyme
- 2 Tablespoons oil/ghee/coconut oil
- 1/2 can coconut milk
- 1 Tablespoon curry powder
- Salt to taste
1. Preheat oven to 375F. Spread fennel, carrots and apple wedges on a baking sheet lined with parchment paper. Drizzle with oil and roast, turning a couple of times, until soft and beginning to brown, about 20 minutes.
2. Heat up oil in a pot, add onion, garlic, ginger, red pepper and thyme. Cook and stir for 2-3 mins.
3. Add roasted fennel, carrot, and apple, top with coconut milk, curry powder and 1-2 cups of water just to cover the contents. Season to taste and cook for 5-7 more minutes, turn the heat off and let stand to slightly cool.
4. Use a blender to liquify until smooth.
5. Serve hot topped with red pepper flakes, fennel tops and drizzled with coconut milk. Enjoy!