Gather all the tools and ingredients for this recipe.

Peel the carrots and roll-cut them.

Trim, core, and slice fennel bulbs.

Preheat your oven to 375°F/190°C. Line a baking sheet with aluminum foil.

In a bowl, add 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 bulb of fennel.

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

Add the vegetables 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 little more stock.

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

Add additional salt and pepper to taste, and serve hot!