Preheat your oven to 375 degrees. Line a baking sheet with aluminum foil.

In a bowl, add in the carrots, half of the thyme sprigs, half of the olive oil, a good pinch of salt and six or seven cranks of pepper. Stir to coat all the carrots with the oil and spices. Pour onto the lined baking sheet in a single layer. Repeat for the Fennel.

Roast in the oven for 1 hour or until caramelized. Remove from the oven and discard all the thyme stems.

Add to a food processor or use an immersion blender. Roughly blend first, then add in the beef stock and coconut milk. If the mixture is too thick, add in a bit more beef stock.

To really make the flavor pop on this dish, add it to a non-stick saute pan over medium-high heat. Allow to cook, stirring occasionally for five minutes taking care not to burn the puree. This really adds a lot of dimension to the dish!

Taste, adjust your seasonings, taste again and serve hot!