Roast Carrot & Fennel Soup

By   Eucalyptus VC


bowl of carrot and pumpkin soup on top of a wooden table

Serves: 4

Preparation time: less than 10 minutes preparation, plus 1 ½ hours cooking time

Vegetarian: Yes

Enjoy this soup with our Spinach & Feta Roll, Beef Sausage Roll, or any one of your favourite Jenny Craig lunches.



  • 4 medium-large carrots, unpeeled, chopped into 3cm lengths
  • ½ medium-sized bulb fresh fennel, feathery tops removed, chopped into 4cm pieces
  • 1 small red onion, peeled and cut into quarters
  • Fresh ginger, sliced 1cm thick
  • 500ml salt-reduced vegetable stock
  • 200ml water
  • Spray olive oil



  1. Preheat the oven to 180 degrees celsius.
  2. Place the prepared vegetables and the ginger in an oven proof dish and lightly spray with olive oil. Toss to coat all vegetables in the oil.
  3. Cook for 60 minutes, turning vegetables once.
  4. Reduce heat to 160 degrees and roast for a further 20-30 minutes. This will maximise the flavour of the vegetables.
  5. Remove vegetables from the oven and pour over the vegetable stock. Allow the vegetables to sit in the stock for a few minutes, before transferring the mixture to a blender.
  6. Blend until just combined, adding a little more water if you prefer a thinner soup.
  7. Transfer to a clean saucepan, cover, reheat and then serve.

Grocery count per serve: 2 vegetable serves, 1 Limited Free Food, free foods.

This warming wintery soup has 2 vegetable serves per serve, meaning that if you’re on the Jenny Craig Program you can use this as an entrée for lunch or as your main meal, and you’ll have your vegetables serves covered.  Alternatively, because vegetables are Free Foods you can include a bowl of this soup at any time during the day when you’re feeling like you need something extra.


FREE FOODS on the Jenny Craig menu are foods that are low in kilojoules and are great for adding extra volume, variety and flavour to our menus.  Examples include the non-starchy vegetables that are brimming with vitamins, minerals, fibre and anti-oxidants.

We encourage you to eat at least 4-5 servings of vegetables each day – whether you are on the Jenny Craig program or just looking to eat well!  There are also herbs, spices and other low kilojoule flavourings such as vinegars, sriracha and soy sauces.

LIMITED FREE FOODS add flavour, variety, and can fill you up for very few kilojoules – check out Jenny Craig’s Grocery Guide for the full list.


If you’re on the Jenny Craig program, speak with your Personal Coach about how you can incorporate this recipe into your personal menu plan.


Book an obligation-free consultation today!

related articles

  • photo collage featuring a bowl of porridge with fruit slices, a plate of vegetable lasagna, bowl of apple crumble and a plate of rissoles with red sauce and a side of peas

    Hearty Winter Favourites and Recipes to Keep You Warm and Nourished

    By   Eucalyptus VC

    Discover hearty Jenny Craig menu favourites and recipes for comforting winter meals that will keep you warm and satisfied throughout the chilly months.

    Read More
  • Closeup of a young woman holding a spoon and fork about to eat a plate of assorted fruits

    Easy Tips and Delicious Recipes to Add More Fruit to Your Day

    By   Eucalyptus VC

    Discover the amazing health benefits of fruit and get expert tips from Jenny Craig Personal Coaches on how to incorporate them into your daily routine.

    Read More
  • yogurt in a clear glass with passionfruit, orange and kiwi slices on top

    Mango & Passionfruit Yoghurt Cups

    By   Eucalyptus VC

    This delightful recipe combines the refreshing flavors of mango and passionfruit, with the creamy goodness of low-fat Greek yoghurt. With just a few simple steps, you can create a delicious dessert that will leave everyone wanting more.

    Read More