I hate to state the obvious but carrot is stupidly versatile!  I can’t think of a cuisine that doesn’t use carrots in one way or another. However, I have to admit to it being one of my least liked vegetables growing up. Now though, I am happy to say that I am on “team carrot”. I love these carrot and saffron cupcakes, carrot and parsnip mini bundt cakes and also that it appears in so many of my main meal recipes – including not-so-hidden veg bolognese, Brazilian beef rolls and in the white bean soup that even my fussy husband loves.

This roasted carrot, fennel and apple soup is a great winter lunch for the family. I made it often when my daughters were in their first few months of solids (as they both started solids during winter).  This was a wonderful recipe that enabled us all to have the same meal. #onefamilyonemeal 

I also like to serve fruits in ways that encourage them to be part of wider meal opportunities. In this case, if apple is an accepted food, using it as a dipper to go into the soup is a way to bring more familiarity to soups. 

 

Roast Carrot, Fennel and Apple Soup by Play with Food

 

The good thing about this soup is that you could do the roasting in the morning & then the final steps quickly for dinner.

Here is another post with my tips about toddlers eating soup. And furthermore, this Mexican Chicken Soup recipe has extra tips for serving soups to fussy eaters. 

Carrot, Fennel and Apple Soup

Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes

Ingredients

  • 3 carrots (chopped)

  • 1 fennel bulb (chopped)

  • Juice from half an orange

  • Drizzle of olive oil

  • 1 apple (chopped – leave skin on)

  • 500ml vegetable stock

  • 1 clove of garlic (finely chopped)

  • 1 tbsp olive oil

  • Optional: Serve with apple slices to dip in the soup or garlic bread.

Directions

  • Combine first four ingredients & spread out of a baking sheet. Bake in a 180oC oven for 20min. Add the apple to the mixture giving everything a good turn over. Roast for a further 10mins.
  • Sautee the garlic in a heavy bottom saucepan in the olive oil for 2 minutes. Add the stock and roasted vegetables. Simmer for a further 15 minutes. Use a stick blender to blitz the mix to a smooth consistency.
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