Roasted Fennel, Carrot & Apple Soup

I got my veggie box this morning from Farm Fresh and it was loaded with tons of fall and winter vegetables like chard, squash, sweet potatoes and fennel. They provided two fennel recipes and this one sounded great on a rainy fall day.


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 Vegetable Stock


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 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 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 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.

Katherine Peterson