Citrus-Roasted Carrot and Fennel Soup

By AislePrompt Editorial · Published 2026-06-11 · Updated 2026-06-11

Smooth and fragrant roasted carrot and fennel soup enhanced by fresh orange and lemon juice for a bright Whole30 appetizer or light meal. This Mediterranean-inspired Whole30 recipe (gluten free, dairy free), ready in about 60 minutes, pairs carrots, fennel bulb, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 5 large, peeled and cut into 1-inch pieces carrots
• 1 medium, trimmed and chopped fennel bulb
• 3 tbsp olive oil
• 1 medium, chopped yellow onion
• 4, whole garlic cloves
• 4 cups vegetable broth
• 1/4 cup fresh orange juice
• 2 tbsp fresh lemon juice
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1 tsp, chopped fresh thyme

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Instructions

1. Step 1: Preheat oven to 400°F. Toss 5 large peeled and 1-inch chopped carrots and 1 medium chopped fennel bulb with 3 tbsp olive oil, 1 tsp sea salt, and 1/2 tsp black pepper on a baking sheet. Roast for 30-35 minutes until vegetables are tender and lightly caramelized.
2. Step 2: In a large pot over medium heat, sauté 1 medium chopped yellow onion with 4 whole garlic cloves in 1 tbsp olive oil for 5 minutes until translucent and fragrant.
3. Step 3: Add the roasted carrots and fennel to the pot along with 4 cups vegetable broth and 1 tsp chopped fresh thyme. Bring to a simmer and cook for 10 minutes.
4. Step 4: Remove from heat and carefully blend the soup with 1/4 cup fresh orange juice and 2 tbsp fresh lemon juice until smooth. Adjust seasoning with additional salt and pepper if needed. Serve warm garnished with extra thyme.