Roasted Carrot Fennel Soup Recipes
ROASTED CARROT AND FENNEL SOUP WITH MISO-GLAZED MUSHROOMS AND CASHEW CREAM
Spring root vegetables star in this velvety, creamy soup, a riff on classic carrot-ginger soup that's brightened by fennel and enriched with savory miso.
Provided by Linda Shiue, MD
Categories Soup/Stew Cashew Carrot Fennel Olive Oil Pepper Onion Ginger Mushroom Vinegar Dinner Lunch Side Dairy Free Vegan Vegetarian Roast miso Crohn's & Colitis Crohn's
Yield 4 Servings
Number Of Ingredients 13
Steps:
- Place cashews in a small bowl and pour in water to cover. Let soak at room temperature at least 2 hours and up to 4 hours.
- Preheat oven to 400°. Toss carrots and fennel on a rimmed baking sheet with 2 Tbsp. oil and 1 tsp. salt. Season with pepper. Roast, rotating pan halfway through, until vegetables are just starting to brown around the edges, about 20 minutes.
- Heat 1 Tbsp. oil in a large Dutch oven or other heavy pot over medium-high. Add onion, ginger, and ¼ tsp. salt and cook, stirring occasionally, until onion is softened slightly and translucent, about 5 minutes. Mix in roasted carrots and fennel, then add mirin, scraping up any browned bits. Pour in broth and bring to a boil. Reduce heat, cover, and simmer until vegetables are softened, 30-40 minutes.
- Meanwhile, whisk 2 tsp. miso and 1 Tbsp. warm water in a small bowl to combine. Heat remaining 1 Tbsp. oil in a medium skillet over high. Cook mushrooms, tossing occasionally, until golden brown, about 6 minutes. Remove from heat, add miso mixture, and stir to coat. Set aside.
- Drain cashews and transfer to a blender. Pour in enough water to cover (½-¾ cup) and blend on high speed until smooth and light. (about 2 minutes if you're using a high-speed blender). It should be the consistency of just-whipped cream. Thin with more water if needed.
- Remove pot with carrot mixture from heat and stir in remaining 1 Tbsp. miso. Purée soup with an immersion blender until smooth (or, use a regular blender, working in batches if needed). Thin with more broth or water, if needed. Stir in vinegar; taste and season with more salt and pepper if needed. Stir in ¼ cup cashew cream.
- Ladle soup into bowls and top with reserved mushrooms, a dollop of cashew cream, and reserved fennel fronds.
CARROT FENNEL SOUP
Provided by Ruth Cousineau
Categories Soup/Stew Blender Appetizer Quick & Easy Dinner Fennel Carrot Fall Healthy Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 450°F with rack in lowest position.
- Chop enough fennel fronds to measure 1 tablespoon and reserve. Discard stalks and remaining fronds. Slice bulbs 1/4 inch thick and toss with carrots, onion, garlic, 3 tablespoons oil, sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread in a 4-sided sheet pan and roast, stirring occasionally, until browned and tender, 25 to 30 minutes.
- Blend half of vegetables in a blender with broth until very smooth. Transfer to a medium saucepan. Repeat with remaining vegetables and water. Thin to desired consistency with extra water and simmer 2 minutes. Season with salt and pepper.
- Meanwhile, finely grind fennel seeds in grinder and stir into remaining 2 tablespoons oil. 3Serve soup drizzled with fennel oil and sprinkled with reserved fronds.
FENNEL CARROT SOUP
This soup is perfect as a first course for a special-occasion dinner. It gets its delicious flavor from toasted fennel seeds-a pleasant complement to the carrots, apple and sweet potato. -Marlene Bursey, Waverly, Nova Scotia
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, melt butter over medium-high heat. Add fennel; cook and stir 2-3 minutes or until lightly toasted. Add carrots, sweet potato and apple; cook and stir 5 minutes longer. , Stir in broth, rice, bay leaf and curry powder; bring to a boil. Reduce heat; simmer, covered, 30 minutes or until vegetables and rice are soft. , Remove from heat; cool slightly. Discard bay leaf. Process in batches in a blender until smooth; return to pan. Stir in lemon juice, salt and pepper. Cook over medium heat 5 minutes or until heated through, stirring occasionally. Sprinkle with parsley.
Nutrition Facts : Calories 117 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 989mg sodium, Carbohydrate 23g carbohydrate (0 sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
ROASTED CARROT-FENNEL SOUP
Kudos to my sis! This former fast-food junkie has become a lot more conscious of the foods she prepares for her family in recent years. The fact that her husband has had a heart attack (requiring quadruple bypass surgery) and a stroke in the past few years--as well as being diagnosed diabetic--has most likely had something to do with this. In any event, I couldn't be happier that she is trying to eat better and to make sure her family does the same! Knowing that I'm a veggie, she has been sharing any good vegetarian recipes that come her way. This one comes from a neighbor who is quite the creative chef. Simple and delicious, it's the perfect dinner for a cold winter night. Serve with a warm crusty loaf of homemade bread, and you're in business. Thanks, sis : ) !
Provided by Veggie Girl NYC
Categories Vegetable
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees F with rack in lowest position.
- Chop enough fennel fronds to measure 1 T and reserve. Discard stalks and remaining fronds. Slice bulbs 1/4" thick and toss with carrots, onion, garlic, 3 T olive oil, sugar. salt, and pepper. Spread in a 10" x 13" baking pan that has been lined with parchment paper and roast, stirring occasionally, until vegetables are browned and tender, appx. 30-45 minutes.
- When vegetables are done, remove from oven and cool slightly. Place vegetables in a large soup kettle and add vegetable broth. Using a hand blender, blend vegetables and broth together until very smooth. (Alternately, you can blend the vegetables and broth in a blender in batches, and transfer to a soup kettle when blended.) Thin with water if needed.
- Over medium heat, bring soup just to boiling, and then lower heat to keep warm until ready to serve.
- Meanwhile, finely grind fennel seeds in a spice or coffee grinder and stir into remaining 2 T olive oil.
- Serve soup drizzled with fennel oil and sprinkled with reserved chopped fronds.
- (Note: fennel oil can be made up to two days ahead and kept at room temperature until ready to serve.).
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ROASTED CARROT AND FENNEL SOUP - THE LAST FOOD BLOG
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- Preheat the oven to 200°C (390°F) fan / 180°( 360°F) conventional oven.Place the sliced carrots on a baking tray, drizzle over 1 tablespoon of olive oil and ¼ teaspoon of sea salt. Roast in the oven for 10 minutes.
- After 10 minutes add the sliced fennel and fresh thyme to the pan, toss gently so that the fennel picks up some oil.Return the tray to the oven and roast for another 10 to 15 minutes.The carrots and fennel should be cooked and tinged around the edges.
- While the carrots and fennel are roasting cook the onion.Heat 1 tablespoon of olive oil in a saucepan.Add the chopped onion and chopped celery along with ¼ teaspoon of sea salt. Cook over medium heat, stirring often until soft, about 15 minutes.Add the garlic then cook for another minute or two.
- Once the carrots and fennel are cooked remove the tray from the oven. Discard the thyme, then transfer the vegetables to the saucepan.Add the stock to the saucepan, season with ¼ teaspoon each of sea salt and freshly ground pepper.Simmer for 10 to 15 minutes then using a handheld blender blend the soup until smooth.Serve immediately with the fennel fronds as a garnish along with croutons and a dollop of vegan yoghurt.
ROASTED CARROT AND FENNEL SOUP - LIVING LOU
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- 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 roasted 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.
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