Roasted Carrot, Apple, & Fennel Soup


Fall in love with this sweet and savory soup. Meal prep this soup by Beijos Events and be prepared for the week! Keep reading for their recipe and kitchen essentials. 



Bust Out

Vegetable Peeler


Baking Sheet

Blender or Immersion Blender



Preheat oven to 400° Fahrenheit.

Place carrots, apples, and fennel onto a baking sheet and drizzle with olive oil. Make sure to coat pieces evenly with oil. Bake in the oven for 45-60 minutes. Carrots should still be somewhat firm, but apple and fennel will be soft.

Remove carrots, apple, and fennel from oven and put into a large saucepan (include the oil from the pan as well). Add garlic, ginger, and a large pinch of kosher salt to saucepan. Pour chicken stock over vegetables. Bring to a boil then simmer for 15 minutes.

Transfer the contents of saucepan to a blender, in batches, and puree until smooth. (Be very careful blending hot liquids.) Add more chicken stock to thin out the soup to desired consistency. You can also use an immersion blender so you don’t need to work in batches. This is my go-to way of how to puree veggies and fruit for soups and sauces.

Ladle into bowls and garnish with a sprig of thyme, sliced chives, fennel fronds, thinly sliced apples, and a drizzle of olive oil. Feel free to get creative when it comes to garnish, jazz it up or simply do nothing. Whatever your palette is craving that day.

* Vegetable stock may be used in place of chicken stock. For a thicker soup, use less stock … for a thinner soup, use more stock.


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