Roasted fennel and leek turn deeply golden and caramelized in the oven, then get blended into a silky, fragrant base with roasted garlic, turmeric, and a touch of ginger. Full-fat coconut milk folds in at the end for that signature velvety richness, while a bright squeeze of lemon juice keeps the whole bowl from tasting flat or one-note. The result is a soup that's warmly spiced, creamy without feeling heavy, and finished with torn fennel fronds and a drizzle of good olive oil for a little extra shine. It comes together in one pot after roasting, so cleanup is minimal and the payoff is huge. This one's an easy favorite to keep on rotation for a plant-based table, whether you're serving it as a starter or a light meal on its own.
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Preheat the oven to 425°F (220°C). Arrange the fennel wedges, leek, and unpeeled garlic cloves on a rimmed baking sheet. Drizzle with 2 tbsp of the olive oil and sprinkle with 1/4 tsp of the salt, then toss to coat and spread into a single layer.
Roast until the fennel is tender and the cut edges are deep golden brown, 30–35 minutes, flipping the fennel wedges once halfway through. Remove the garlic cloves when they feel soft and yielding when pressed, after about 25 minutes, and set aside to cool slightly.
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