Citrus-Roasted Carrot and Fennel Soup
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 (gluten free, dairy free) ready in about 60 minutes pairs medium, trimmed and chopped fennel bulb, olive oil, medium, chopped yellow onion 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 weekly meal plan and pairs well with a quick salad or grain on the side. 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
Instructions
- 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.
- 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.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Citrus-Roasted Carrot and Fennel Soup take to make?
Total time is about 60 minutes (15 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Citrus-Roasted Carrot and Fennel Soup?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Citrus-Roasted Carrot and Fennel Soup?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Citrus-Roasted Carrot and Fennel Soup for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Citrus-Roasted Carrot and Fennel Soup gluten free?
Yes — this recipe is tagged gluten free, dairy free, paleo, whole30 based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
