Fennel & Carrot Soup

Prep Time: 15 minutes

Cook Time: 40 minutes

Serving: 4

A Word From The Cook

Oh the Fennel!


  • 1                          Fennel Bulb (fronds removed and saved for garnish) (halved and sliced)
  • 4       Medium  Carrots (peeled and diced)
  • 1        Medium  Onion (quartered)
  • 1        Clove        Garlic (chopped)
  • 3        Tbsp         Olive Oil
  • 1/2    Tsp           Sugar
  • 3        Grinds     Coarse Salt
  • 5        Grinds     Fresh Pepper
  • 3        Cups        Vegetable Broth
  • 1         Cup          Water


  1. Preheat Oven to 400°F (on Roast if available)
  2. Place the Fennel, Carrots, Onion, Garlic on a rimmed baking sheet.
  3. Add the Olive Oil and sugar and mix to coat all pieces, add the salt and pepper.
  4. Bake for 25 minutes, stirring once (vegetables will begin to brown).
  5. While roasting, add the stock and water to a stock pot and heat on medium.
  6. Add  the roasted vegetables to the stock and let simmer for another 10 minutes.
  7. Using an immersion blender, purée the soup until creamy and no vegetable pieces remain.
  8. Serve with ‘clippings’ of fronds!
  9. Add the Broccoli, Carrots, Celery and simmer more (20 mintues).   Vegetables will be tender but still crisp.
  10. Remove from heat and add the Cheddar stirring to ensure the cheese melts and is well blended.
  11. Serve with gratings of Cheddar on top.
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