Easy Roasted Carrot, Fennel, and White Bean Soup Recipe to Savor

This Easy Roasted Carrot, Fennel, and White Bean Soup is a comforting dish to savor, packed with flavors.

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Prep Time 15

Cook Time 35

Total Time 50

Course Soup

Cuisine American

Servings bowls

Calories 250 kcal

Equipment

oven
baking sheet
pot
immersion blender
large bowl

Ingredients

For the Roasted Vegetables

4 medium Carrots Use fresh, firm carrots
2 bulbs Fennel Slice thin
2 tablespoons Olive Oil For roasting
Salt For seasoning
Pepper For seasoning

For the Soup Base

2 cups White Beans Canned or cooked
4 cups Vegetable Broth Low-sodium recommended
3 cloves Garlic Minced
1 medium Onion Chopped

For Garnish and Serving

2 sprigs Fresh Thyme For garnishing
1 tablespoon Lemon Juice For a refreshing finish

Instructions

For the Roasted Vegetables

Preheat oven to 400°F.
In a large bowl, coat carrot slices and fennel wedges with olive oil, salt, and pepper.
Spread carrots and fennel in a single layer on a baking sheet; roast for 25–30 minutes.

For the Soup Base

While vegetables roast, heat oil in a pot over medium heat; sauté onion until translucent, then stir in garlic.
Add roasted carrot and fennel, drained white beans, and vegetable broth; bring to a gentle simmer for about 10 minutes.
Use an immersion blender until the texture is smooth with a few chunky bits.
Stir in lemon juice, taste and adjust salt and pepper, then ladle into warm bowls and garnish with fresh thyme.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 35gProtein: 10gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 400mgPotassium: 700mgFiber: 8gSugar: 4gVitamin A: 200IUVitamin C: 20mgCalcium: 5mgIron: 10mg

Keyword comfort food, easy recipe, Fennel, Roasted Carrot, soup, White Bean

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