Preheat the oven:
Preheat your oven to 200°C (390°F). Line a baking tray with baking paper.

Roast the vegetables:
Place the carrot chunks and fennel slices on the tray. Drizzle with olive oil, season with salt and pepper, and toss to coat. Roast for 30–35 minutes until golden and tender, turning halfway through.

Sauté aromatics:
In a large pot, heat a drizzle of olive oil over medium heat. Add the chopped onion and sauté for 3–4 minutes until soft. Add garlic, ginger, and ground coriander (if using), and cook for another 1–2 minutes until fragrant.

Combine and simmer:
Add the roasted carrots and fennel to the pot. Pour in the vegetable stock and bring to a gentle boil. Simmer for 10 minutes to let the flavours meld.

Blend the soup:
Use a stick blender or regular blender to blend the soup until smooth. Stir in lemon juice and coconut milk or cream, if using. Adjust seasoning to taste.

Garnish and serve:
Ladle into bowls and garnish with fresh fennel fronds or chopped coriander. Serve warm with crusty bread.