The same bowl of soup can be both warm, cozy and comforting and also downright gorgeous and this roasted sweet potato and fennel soup is proof of that. With a rich, velvety texture and eye catching color, this soup looks like one that would take some serious chef skills to bring together, but if you have an oven and a blender, this soup can be yours.
Let’s get started…
If you have never made roasted vegetable soup before, you are in for a real treat… both taste wise and effort wise. Just like in my favorite tomato soup and pumpkin soup recipes, this roasted sweet potato and fennel soup is incredibly simple to make and once you start making these soups, you may never stop.
The first step is to add all of your vegetables onto a large baking sheet. You will need 3 medium sweet potatoes (Okinawan or Stokes purple potatoes will give you this rich purple color), 3 medium carrots (I am using purple heirloom carrots to help maintain the color of the soup), 2 medium fennel bulbs, 2 medium shallots and a garlic bulb sliced in half.
Using purple potatoes and carrots will create that gorgeous color, but if you want to make this soup with regular sweet potatoes and carrots, your soup will be just as delicious!
Generously drizzle all of the vegetables with olive oil and season with cumin, paprika, sea salt and black pepper.
Bake the vegetables in a 425 degree oven until everything is tender. This should take about 45-50 minutes.
Once the vegetables are tender, transfer them all into a blender along with 32 ounces of vegetable or chicken stock and blend until smooth.
Taste the soup and add additional salt if the flavors don’t pop and add additional stock if you prefer a thinner consistency in your soup.
Drizzle your soup with some heavy cream, maybe add some fresh herbs or some of the fennel fronds and a light sprinkle of grated parm and prepare to fall in love with a soup.
Its subtly sweet, earthy, warmly seasoned and truly delicious. This uniquely beautiful soup is special and you are going to love it.
Roasted Sweet Potato & Fennel Soup
Ingredients
- 3 medium sweet potatoes, peeled and cubed
- 3 medium carrots, peeled
- 2 medium fennel bulbs, halved
- 2 medium shallots, peeled and halved
- 1 bulb of garlic, top removed
- sea salt and black pepper
- 1 teaspoon of cumin
- 1 teaspoon of paprika
- 32 ounces of vegetable or chicken stock
- heavy cream (optional)
- fresh herbs, grated parmesan (optional)
Instructions
- Preheat your oven to 425 degrees
- Place the sweet potatoes, carrots, fennel, onion and garlic onto a baking sheet and drizzle with olive oil
- Season generously with sea salt, black pepper, cumin and paprika
- Roast in a 425 degree oven for 45-50 minutes or until the potatoes are tender
- Transfer the roasted potatoes, carrots, fennel and shallot into a blender and squeeze the roasted garlic cloves out of the bulb
- Add 32 ounces of stock and blend until smooth
- Taste and add additional salt and black pepper if necessary
- Add additional stock if thinning is desired
- Serve hot garnished with a drizzle of heavy cream, some fresh herbs and grated parmesan
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