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Roasted Carrot, Apple & Fennel Soup
Whew! I haven’t posted in a while because I just got back from spending 10 days in Europe. I know, I know….poor me. I’m not complaining, the trip was fantastic. While Craig was working, I was wandering around Spain, Germany and Amsterdam.
But while we were there, boy did I eat – and eat – and eat. There was paella and sangria Spain, along with their world famous chocolate and churros…Germany brought liters of beer, yards of bratwurst and pounds of pork. Amsterdam was pancakes, more beer, cheese and chocolate.
Returning home, we were greeted with cool Fall weather and the cold slap of reality that eating out three meals a day is not financially reasonable nor is it waistline possible. Soup it is!
Saveur voted this soup recipe “Best of the Web.”
Words of Wisdom
Nothing fills the belly or calms a person like a piping hot bowl of homemade soup. As an added bonus, it is usually quite inexpensive to make a pot of soup and for those who “can’t cook” – you can cook soup.
If you want to make your guy a meal that sets the mood for romance like no other make a pot of soup, buy a loaf of crusty bread (nothing with seeds in it, because picking seeds out of your teeth is a true mood killer) and a bottle of wine. Both of you will feel totally relaxed having something warm in your bellies and as an added bonus – soup is light enough that you won’t feel bloated – so you’ll look and feel sexy.
I would bet anything that if you set up your meal like an indoor picnic (blanket on the floor and soft lighting), you won’t make it off the blanket until sometime the next morning.
Serves 4
Ingredients
- 1 Pound Carrots (cleaned and cut into 1″ pieces)
- 2 Medium Apples (peeled, cored and cut into 16 wedges)
- 1 Small – Medium Fennel Bulb (white part only, cut into wedges)
- Olive Oil
- 1 Clove Garlic (finely minced)
- 1 Tablespoon Ginger (grated)
- Kosher Salt
- 3 1/2 Cups Chicken Stock*
Directions
Preheat oven to 400 degrees Farenheit.
Place carrots, apples and fennel onto baking sheet and drizzle with olive oil. Make sure to coat pieces evenly with oil. Bake in 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 large saucepan (include the oil from the pan as well). Add garlic, ginger and large pinch of kosher salt to saucepan. Pour chicken stock over vegetables. Bring to a boil then simmer for 15 minutes.
Transfer contents of saucepan to blender, in batches, and puree until smooth. (Be very careful blending hot liquids.) Add more chicken stock to thin out soup to desired consistency.
Ladle into bowls and garnish with dried cranberries, crumbled goat cheese, walnuts, croutons or any combination of these.
* Vegetable stock may be used in place of chicken stock. For a thicker soup, use less stock…for a thinner soup, use more stock.
I made this tonight and it came out amazing. I forgot to buy anything to put on top, but it didn’t need a garnish – it was delicious on its own. Thanks!
Mace,
I’m so happy to hear you liked the carrot soup. Half of the times I make it, I forget to buy toppings for it too. I end up scrounging through my fridge for something (the husband usually whines that he wants something – big baby
)
Thanks for the comment.
What is that sitting NEXT to the soup in your picture???
it’s a brown bread from Europe.
im a big carrot-ginger soup person, so adding the apples and goat cheese sounds amazing.will definitely try.
By the way, my husband ate TWO big bowls of this soup. And this from the man who refuses to believe that soup can be a meal. Maybe I can bring him, step-by-step, over to the “dark” side. : )
I found your website through some of your posts on my.cleanprogram.com. I am sitting at my computer right now finishing up that last spoonfuls of your delicious carrot soup. Yummy!!!! I put it through my Blendtec and made it super-smooth and creamy. With luck, my husband may even eat it when he gets home tonight! (Of course, I’m adding feta and croutons to his . . .)
I’m glad to hear you like the soup! The cheese gives it a really nice tang to compliment the sweetness.
I love the flavor combinations in this soup. Your man’s belly must be very happy!
Looks fantastic – those are three of my favorite ingredients! I wonder why I never thought to put them together…
Soup, bread, and wine is one of my favorite meals to share with my husband! Cozy and romantic.
Hahaa, never thought of soup in such a romantic way
)) But I do love your idea. Roasted carrots, mmm! And the colour is so rich! Maybe I’ll try your recipe on the weekend – I’ll let you know then how it was! ^_^
Wow, that soup looks amazing!
Wow, that is a thing of beauty!
Thank you! I almost didn’t want to eat it
But it actually tastes as good as it looks.
Wow, this sounds awesome. Especially with the cranberries and cheese. yum.
Really nice combination of ingredients. Hope to try it with my garden carrots.
Great soup and I love the topping!!
The goat cheese cuts the sweetness with its tang and the dried cranberries give your teeth something to do…so your tastebuds aren’t the only one’s having a party.
Sounds like a fun trip to Europe. I haven’t been to Europe, but I can definitely use some waistline-friendly food… Especially if it is as delicious as it looks!
cant agree more!
whenever i feel empty in my stomach, an image of a hot bowl of soup comes to my mind!
wonderfully comforting soup!
This looks like a really healthy, tasty soup. I’ll be trying this one.