Life / Food

Warm up your winter: Roasted Carrot and Fennel Soup

So, we heard it's going to be a cold winter. Thankfully, Living Lou has plenty of recipes to warm you up, and this is one of them.

roasted carrot and fennel soup

Louisa Clements /

roasted carrot and fennel soup

Roasted carrot and fennel soup with thyme, cumin and freshly squeezed orange juice is the perfect winter soup.

Ready in 1 hour 5 minutes

Prep: 20 minutes

Cook: 45 minutes

Serves 4


5 medium carrots, cut into 1" chunks

1 fennel bulb, trimmed, cored and cut into 1" sliced

1 medium yellow-skinned potato, chopped into 1" chunks

2 cloves garlic, peeled

2 Tbsp olive oil

1 tsp salt, divided

1 tsp fresh thyme leaves

1/2 tsp chili flakes

1/4 tsp ground cumin

5 cups water

1/2 cup freshly squeezed orange juice


Preheat oven to 425F.

On a large rimmed baking sheet, toss carrots, fennel and potato with garlic cloves in 2 tbsp olive oil, 1/2 tsp salt, fresh thyme, chili flakes and cumin. Roast for 45 minutes our until caramelized and tender.

In a large pot, add vegetables and water. Bring to a boil. Puree in a blender or with an immersion blender. Stir in orange juice and remaining 1/2 tsp salt.

Serve with more fresh thyme leaves as a garnish.

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