Roasted Carrot, Fennel & Butternut Soup
Recipe type: Vegan, Healthy, Paleo
Cuisine: Lunch, Dinner,
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
  • 1 fennel bulb
  • 5 large carrots
  • 1 medium butternut squash
  • 3 large tomatoes
  • 1 white onion, roughly chopped
  • 2 cloves garlic, roughly chopped
  • 2 teaspoons honey or maple syrup
  • 3 tablespoons olive oil
  • 1 tablespoon rosemary
  • 1 tablespoon thyme
  • 1 teaspoon ground cumin
  • 1 teaspoon sweet paprika
  • ¼ teaspoon salt and pepper
  • 2-3 cups broth (veggie, chicken, etc)*
  • 1 teaspoon miso paste
  • 1 cup yoghurt of choice (natural, coconut, etc)
  1. Preheat your oven to 200ºC | 400ºF and chop all your veggies into chunks - I actually keep the butternut skin on - and transfer into a large baking tray.
  2. Toss with the onion, garlic, oil, honey, herbs, spices, salt and pepper and place in the oven for 40-45 minutes, tossing again halfway through.
  3. Remove from the oven and when cool enough to handle, add into a blender with the remainging ingredients and blend until smooth and creamy - you might have to work in batches if you have a small blender.
  4. Add to a pan in the hot and bring to a simmer and serve hot to an extra swirl of yoghurt, a drizzle of olive oil and some chilli flakes.
*Depends how thick or thin you like your soups. Start with less and add more as needed.
Recipe by Sprinkle of Green at