This fennel and carrot soup is creamy, fragrant, and slightly spicy: a light and tasty comfort food, perfect for cooler days. It’s one of those recipes born almost by chance when you open the refrigerator and decide to give new life to seasonal vegetables. Fennel and carrots, enriched with warm spices like curry, paprika, and turmeric, surprisingly blend well, providing a balanced and enveloping soup.
It is prepared in about 30 minutes, is naturally gluten-free, and can be easily adapted to a vegan diet. Ideal as a light first course or a detox dinner, perhaps accompanied by croutons or toasted seeds.
If you love soups, broths, and recipes with fennel, discover these as well:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients to Make Fennel and Carrot Soup
- 3 fennel
- 3 carrots
- 1 red onion
- 6 cups water (or vegetable broth)
- curry
- paprika
- turmeric powder
- extra virgin olive oil
- salt
Tools to Make Fennel and Carrot Soup
- Cutting Board
- Knife
- Pot
- Wooden Spoon
- Immersion Blender
How to Make Fennel and Carrot Soup
First, clean all the vegetables. Peel the onion, cut it in half, and slice it thinly. Remove the tougher outer parts and inner fronds from the fennel, then slice it. Scrape the carrots and cut them into pieces.
In a large pot, pour a generous amount of extra virgin olive oil and sauté the onion over medium heat. Once it is soft and slightly golden, add curry, paprika, and turmeric, stirring to release the spices’ aromas.
Then add the carrots and fennel, mix well and let them absorb the flavors for a couple of minutes. Pour in the hot water or vegetable broth, adjust with salt, cover with a lid, and cook over medium heat for about 20 minutes, or until the vegetables are very soft.
Once cooked, blend the soup with an immersion blender until smooth and creamy. Serve hot with a drizzle of raw olive oil.
Storage
The fennel and carrot soup can be stored in the refrigerator in an airtight container for 2–3 days. It can also be frozen in individual portions.
Tips
For an even creamier consistency, you can add a small potato during cooking.
Adjust the spices according to your personal taste.
Serve with croutons, pumpkin seeds, or a spoonful of plant-based yogurt for an extra touch.
Variants
Light version: Use only water and limit raw oil.
Spicy version: Add a pinch of chili pepper or smoked paprika.
Protein version: Complete the dish with crispy chickpeas or spiced lentils.
FAQ (Questions and Answers)
Can I use other spices?
Yes, you can substitute or add ginger, cumin, or coriander.
Can I prepare it in advance?
Sure, it will actually taste even better the next day.
Is it suitable for children?
Yes, just reduce or eliminate the spicier spices.
