Roasted carrot & fennel soup with rice

Serves 1-2


• 250g carrots (approx. 2 large carrots), peeled and roughly chopped

• ¼ medium orange sweet potato, peeled and roughly chopped

• ½ onion, peeled and sliced

• 1 clove garlic, peeled

• ½ teaspoon fennel seeds

• The finely grated zest of ½ lemon

• 1 tablespoon olive oil

• Sea salt and freshly ground black pepper

• 1 cup vegetable stock, preferably homemade


1. Preheat oven to 200C/400F. Combine all the ingredients, except the vegetable stock, on a large deep roasting tray.

2. Mix well to evenly coat everything in oil/zest/fennel seeds. 

3. Roast for 30-35 minutes, turning every 10 minutes or so to prevent burning.

4. When the carrot and sweet potato are soft, remove from the oven and transfer to a blender along with the vegetable stock.

5. Blend on high until smooth. Taste and adjust seasoning.

6. Reheat gently in a large saucepan over low-medium heat.

7. If you prefer a thinner soup simply add more stock, or a touch of water.

Adapted from My Darling Lemon Thyme by Emma Galloway