Sheet Pan Carrot, Ginger, and Fennel Soup


Soup, Chili & Stew
Sheet Pan Carrot, Ginger, and Fennel Soup

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Carrots, ginger, and fennel are a match made in soup heaven. Roast these vegetables in the oven and then pulse in a blender or food processor to make your soup.

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Servings and Ingredients

Serves 6
2 medium fennel bulbs, cored, sliced, and fronds reserved for garnish
1 (12-oz.) pkg. petite baby carrots
1 medium yellow onion, sliced
1 medium shallot, sliced
2 clove(s) garlic, smashed
2 tbsp. Gustare Vita olive oil, plus additional for garnish
1 tbsp. fresh ginger, grated
1 tsp. ground coriander
1 tsp. Hy-Vee ground cumin
Hy-Vee salt
2 c. Hy-Vee vegetable broth
½ c. Hy-Vee half and half

Things To Grab

  • Large sheet pan
  • Aluminum foil
  • Hy-Vee nonstick cooking spray
  • Blender or food processor
  • Large serving bowl


  1. Preheat oven to 400 degrees. Line a large sheet pan with aluminum foil and spray with nonstick cooking spray; set aside.

  2. Place fennel, baby carrots, onions, shallot, and garlic onto prepared baking sheet. Toss with olive oil, ginger, coriander, cumin, and salt. Bake 30 to 35 minutes, or until carrots and fennel are tender.

  3. Place half of vegetables and 1 cup vegetable broth into a blender or food processor. Pulse until chopped. Remove from blender and pour into a large serving bowl. Place remaining vegetables, broth, and half and half to blender or food processor. Blend until smooth. Stir into large serving bowl.

  4. Just before serving, garnish soup with additional drizzle of olive oil and reserved fennel fronds, if desired.

Nutrition facts


120 Calories per serving
1 cup

Amounts Per Serving

  • Total Fat: 5g
  • Cholesterol: 0mg
  • Sodium: 330mg
  • Total Carbohydrates: 17g
  • Protein: 3g

Daily Values

Iron 6%
Calcium 8%
Vitamin D 0%
Potassium 10%

Recipe Source:

Hy-Vee Test Kitchen