Roasted Carrot and Fennel Soup with Chili Oil

Servings 4

Calories 193 kcal

1-1/2 pounds carrots, peeled and cut into large chunks
2 fennel bulbs, cored and cut into large chunks, reserving the fronds
3 tablespoons plus 2 teaspoons olive oil or extra-virgin coconut oil, plus more for drizzling
1 yellow onion, chopped
2 tablespoons gluten-free red curry paste
1 (13.5-ounce) can coconut milk
6 cups gluten-free vegetable broth or water
Kosher salt
Zest and juice of 1 lime
Chili oil, for drizzling
Herbs or microgreens, for garnish
Toasted and chopped almonds or peanuts, for garnish
Sesame seeds, for garnish

Preheat the oven to 400°F. On a rimmed baking sheet, toss the carrots and fennel with the 2 teaspoons of oil. Roast until lightly browned, about 15 minutes.
In a large pot over medium-high heat, warm the remaining 3 tablespoons oil. Add the onion and sauté until translucent and fragrant, 2 to 3 minutes. Stir in the curry paste and cook 1 minute longer. Stir in the carrots and fennel to coat. Add the coconut milk, broth, and 1 teaspoon salt. Bring to a boil, then reduce the heat and simmer until the vegetables are very soft, about 25 minutes. Remove from the heat. Add the lime zest and juice. Using a blender, puree the soup until smooth. Season to taste with salt.
Ladle into individual bowls, add drops of chili oil and olive oil, top with garnishes, and serve.

Nutrition Facts

Roasted Carrot and Fennel Soup with Chili Oil

Amount Per Serving

Calories 193 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 9g56%

Sodium 1512mg66%

Potassium 723mg21%

Carbohydrates 23g8%

Fiber 6g25%

Sugar 8g9%

Protein 3g6%

Vitamin A 11561IU231%

Vitamin C 25mg30%

Calcium 98mg10%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.