Fennel and Carrot Soup
Warm up with a bowl of velvety fennel and carrot soup, a dish that blends earthy sweetness with aromatic spices for a comforting yet sophisticated meal. This vibrant soup highlights the natural flavors of tender carrots and subtly licorice-scented fennel, perfectly complemented by a hint of cumin for depth. Sautéed onion and garlic form a fragrant base, while creamy optional additions elevate the texture to a luxuriously smooth finish. Ready in just 45 minutes and packed with wholesome vegetables, this soup makes an ideal starter or light meal. Garnish with fresh parsley for a bright, herbal touch, and serve it alongside crusty bread for a complete, soul-warming experience. Perfect for cozy nights and healthy eating, this fennel and carrot soup is a must-try comfort food!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium fennel bulb
- 5 medium carrots
- 1 medium yellow onion
- 3 cloves garlic
- 4 cups vegetable stock
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon cumin
- 2 tablespoons fresh parsley
- 0.25 cup heavy cream (optional)
- 1 cup water (optional, for consistency)
Instructions
Wash and prepare the vegetables. Chop the fennel bulb into thin slices, peel and dice the carrots, and finely chop the onion and garlic.
Heat olive oil in a large pot over medium heat. Add the onion and garlic, and sauté for 2-3 minutes until they become fragrant and translucent.
Add the chopped fennel to the pot and cook for 5 minutes, stirring occasionally, until it starts to soften.
Stir in the carrots, vegetable stock, salt, black pepper, and cumin. Bring the mixture to a boil, then reduce the heat to low and simmer for 20 minutes, or until the carrots are tender.
Remove the pot from the heat and let the soup cool slightly. Use an immersion blender or transfer the soup in batches to a stand blender to puree until smooth.
If the soup is too thick, add water gradually until the desired consistency is reached. If using, stir in the heavy cream for added richness.
Return the soup to the pot and heat gently over low heat, tasting and adjusting seasoning as needed.
Serve hot, garnished with freshly chopped parsley. Enjoy!
Nutrition Facts
Calories |
262 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.3 g | 18% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 17 mg | 6% | |
| Sodium | 1132 mg | 49% | |
| Total Carbohydrate | 29.5 g | 11% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 10.5 g | ||
| Protein | 6.2 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 108 mg | 8% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 943 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
