Carrot Fennel Soup Recipe

Preparation Directions

1. 1

   Prepare the Vegetables

   Peel and dice the carrots into small pieces. Remove the fronds from the fennel bulb, slice it in half lengthwise, and then chop it into small pieces. Peel and chop the onion. Mince the garlic cloves.

2. 2

   Sauté the Aromatics

   In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until it becomes translucent. Then, add the minced garlic and sauté for an additional 1-2 minutes until fragrant.

3. 3

   Add Vegetables and Broth

   Add the diced carrots and chopped fennel to the pot. Stir well to combine with the onion and garlic mixture. Pour in the vegetable broth, and add salt, black pepper, and thyme. Bring the soup to a boil.

4. 4

   Simmer the Soup

   Once boiling, reduce the heat to low, cover the pot, and let the soup simmer for about 20-25 minutes, or until the carrots are tender.

5. 5

   Blend the Soup

   Using an immersion blender, blend the soup until smooth. If you don’t have an immersion blender, you can transfer the soup in batches to a countertop blender. Be sure to let it cool slightly before blending.

6. 6

   Finish and Serve

   Stir in the lemon juice for brightness. Taste and adjust seasoning if necessary. Serve the soup warm, garnished with fennel fronds or a drizzle of olive oil if desired.