Roasted Carrot, Fennel and Apple Soup
Prep time
Cook time
Total time
A creamy, healthy carrot soup, made with apples and fennel.
Serves: 4 Cups
  • 1lbs, carrots, cut into 1" pieces
  • 2 medium apples, peeled, cored and cut into 16 wedges
  • 1 small fennel bulb (white part only, cut into wedges)
  • 1 tbsp. Olive Oil
  • 1 clove garlic, minced
  • 1 tbsp. ginger, ground
  • ½ tbsp. salt
  • 3½ cups chicken broth, low sodium
  • **Optional Toppings**
  • goat cheese
  • walnuts
  • cranberries
  • croutons
  1. Preheat oven to 400F
  2. Line a baking sheet with parchment or foil; set a side
  3. Place carrots, apples and fennel onto baking sheet and drizzle with olive oil. Make sure to coat all the pieces. Place in oven and roast for 45 - 60 minutes, until carrots are tender, the fennel and apples with be soft.
  4. Remove carrots, apple and fennel and place in a large pot. Add garlic, ginger, salt and chicken broth. Bring to a boil, then simmer for 15 minutes.
  5. With a Emerson blender, blend soup together or carefully place in batch in a food processor and blend until smooth.
  6. Pour soup into bowls; add additional toppings.
Calories per cup: 134.6, Fat: 3.8, Sodium: 1022, Potassium: 528.4, Carbs: 23.2, Fiber: 5.6, Sugar: 11.5, Protein: 3.2
Nutrition Information
Serving size: 1 Cup
Recipe by PB + P Design at