This carrot and fennel soup is a true autumn warmer with a hint of spice, the warmth of roasted vegetables, and a secret ingredient (I’m bad at keeping secrets from you all: it’s a dash of cinnamon).
I love the wafting scent of cumin and curry spices mixing with the slight char of the roasted vegetables and the sweetness of fennel – truly, a seasonal combination.
Serve the soup piping hot with a dollop of greek yogurt on top. For more fall warmers that will keep you cozy, check out these recipes: Espelette spiced red lentil and carrot soup, Spiced pumpkin soup with chestnuts, Smoky corn soup,& tomato soup.
- 2 lbs carrots
- 1 large fennel bulb
- half a white onion, diced
- 4 cups chicken stock
- 3 cups water
- 2 teaspoons ground cumin
- 1 teaspoon mild curry spice
- 3 bay leaves (fresh or dried)
- a dash of cinnamon
- olive oil
- Preheat oven to 400. Roughly chop the fennel and the carrots (into pieces about the size of your pinkie). Mix the vegetables with a little olive oil, a good pinch of salt and pepper.
- Line a baking sheet with foil and spread the carrots and fennel evenly on it. Roast until just soft and browned, about 40-45 minutes.
- In the meantime, in a large pot, saute the onions with a little olive oil. Once the onions are translucent and fragrant, add the chicken stock, water, half of the cumin, the curry spice, and bay leaves. Bring to boil and let simmer for a few minutes. Take off heat and cover.
- Once the vegetables have finished roasting, puree them in a blender (or use an immersion blender right in the pot, if you have one) with a little bit of the finished stock and the remaining cumin.
- Take bay leaves out of the stock. Add pureed vegetables to the stock, combine well and simmer for 5-10 minutes. Taste for seasoning and add salt and pepper as needed. The spice level should be fairly mild, but noticeable.
- Serve with a dollop of yogurt.