Easy Roasted Carrot, Fennel, and White Bean Soup
A hearty and comforting soup made with roasted carrots, fennel, and white beans, perfect for cozy evenings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegan
Ingredients
Scale
- 4 medium Carrots (Use fresh, firm carrots)
- 2 bulbs Fennel (Slice thin)
- 2 tablespoons Olive Oil (For roasting)
- to taste Salt (For seasoning)
- to taste Pepper (For seasoning)
- 2 cups White Beans (Canned or cooked)
- 4 cups Vegetable Broth (Low-sodium recommended)
- 3 cloves Garlic (Minced)
- 1 medium Onion (Chopped)
- 2 sprigs Fresh Thyme (For garnishing)
- 1 tablespoon Lemon Juice (For a refreshing finish)
Instructions
- Roast the Carrots and Fennel: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Toss the sliced carrots and fennel in olive oil, salt, and pepper. Spread them evenly on the prepared baking sheet and roast for about 25 minutes, or until they’re tender and golden brown.
- Sauté the Aromatics: While the vegetables are roasting, heat a large pot over medium heat. Add a splash of olive oil, then throw in the chopped onion and sauté for about 5 minutes until it’s soft and translucent. Add the minced garlic and sauté for an additional minute until fragrant.
- Combine Roasted Vegetables with Aromatics: Once roasted, add the carrots and fennel directly to the pot with the sautéed onion and garlic. Stir gently, allowing the flavors to mingle for a minute.
- Add Beans and Broth: Next, pour in the vegetable broth and white beans. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for about 10 minutes. This gives the flavors time to deepen and blend together beautifully.
- Blend to Perfection: Using an immersion blender, blend the soup until smooth (or transfer to a regular blender in batches). If you prefer a chunkier texture, blend only half of the soup.
- Add Final Touches and Serve: Stir in the lemon juice for a bright zing. Taste and adjust with salt and pepper as needed. Serve hot, garnished with fresh thyme sprigs.
Notes
Pairs well with a crispy baguette or fresh green salad.
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 3g
- Sodium: 450mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg