Simple Roasted Carrot & Fennel Soup (AIP/Paleo)

Simple Roasted Carrot & Fennel Soup (AIP/Paleo)


Simple and fragrant with only a handful of ingredients, this Roasted Carrot & Fennel Soup is perfect year-round. It is a light and refreshing soup that is AIP, Paleo, and low-FODMAP, perfect if you are unable to tolerate onions and garlic, without losing any of the flavor.

Fennel is one of my favorite vegetables — incredibly aromatic, you will want to make this delicious soup again and again.


Simple and flavorful with only 5 ingredients:

  • Carrots
  • Fennel
  • White sweet potato or russet potato (AIP reintro)
  • Extra-virgin olive oil
  • Chicken broth or vegetable stock

Simple Roasted Carrot & Fennel Soup (AIP/Paleo)

: 4-5
: 10 min
: 50 min
: 60 min
5 from 1 review

Simple and fragrant with only a handful of ingredients, this Roasted Carrot & Fennel Soup is perfect year-round. Diet Type: SFED, AIP, Paleo, W30, Vegan

By:

Ingredients
  • 1-2 tbsp extra-virgin olive oil
  • 3 cups carrots, peeled & chopped
  • 2 fennel bulbs, chopped
  • 1 medium white sweet potato or russet potato, peeled & chopped
  • 5 cups chicken broth or vegetable stock
  • 1/2 tsp salt
  • Fennel fronds, topping (optional)
  • Sliced tigernuts, topping (optional)
Directions
  • Step 1 Preheat the oven to 375°F. Line a baking sheet with parchment paper.
  • Step 2 Clean, peel, and chop carrots and fennel. Lightly coat the carrots and fennel with extra-virgin olive oil and transfer onto the baking sheet. Place the baking sheet into the oven and roast for roughly 30-35 minutes.
  • Step 3 Heat 1 tbsp extra-virgin olive oil in a large stock pot on medium heat. Once hot, add the peeled and chopped white sweet potato. Saute for about 10 minutes.
  • Step 4 Once the fennel and carrots are finished roasting, remove from the oven and add to the stock pot.
  • Step 5 Mix the white sweet potato, carrots, and fennel, adding the salt and chicken broth, keeping the stock pot on medium heat. Stir and combine the ingredients.
  • Step 6 After 20 minutes, remove from heat. Using an immersion blender, blend until the soup is completely smooth. Or, use a high-power blender once the soup has reached a temperature safe enough to handle.
  • Step 7 Serve warm and top with sliced tigernuts and fennel fronds (optional) or your favorite soup topping.


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