Best Carrot And Fennel Soup Recipes

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ROASTED CARROT AND FENNEL SOUP WITH MISO-GLAZED MUSHROOMS AND CASHEW CREAM



Roasted Carrot and Fennel Soup With Miso-Glazed Mushrooms and Cashew Cream image

Spring root vegetables star in this velvety, creamy soup, a riff on classic carrot-ginger soup that's brightened by fennel and enriched with savory miso.

Provided by Linda Shiue, MD

Categories     Soup/Stew     Cashew     Carrot     Fennel     Olive Oil     Pepper     Onion     Ginger     Mushroom     Vinegar     Dinner     Lunch     Side     Dairy Free     Vegan     Vegetarian     Roast     miso     Crohn's & Colitis     Crohn's

Yield 4 Servings

Number Of Ingredients 13

1 cup raw cashews
1 bunch carrots (about 10 oz.), trimmed, peeled, cut into 1" pieces
1 large fennel bulb (about 10 oz.), fronds reserved, bulbs halved, cored, and cut into 1" pieces
4 Tbsp. extra-virgin olive oil, divided
1¼ tsp. kosher salt, divided, plus more
Freshly ground white or black pepper
1 medium onion, finely chopped
2 tsp. finely chopped peeled ginger
1 Tbsp. mirin
2½ cups (or more) no- or low-sodium vegetable broth
2 tsp. plus 1 Tbsp. white miso
4 oz. shiitake mushrooms (about 4 large), thinly sliced
1 tsp. unseasoned rice vinegar

Steps:

  • Place cashews in a small bowl and pour in water to cover. Let soak at room temperature at least 2 hours and up to 4 hours.
  • Preheat oven to 400°. Toss carrots and fennel on a rimmed baking sheet with 2 Tbsp. oil and 1 tsp. salt. Season with pepper. Roast, rotating pan halfway through, until vegetables are just starting to brown around the edges, about 20 minutes.
  • Heat 1 Tbsp. oil in a large Dutch oven or other heavy pot over medium-high. Add onion, ginger, and ¼ tsp. salt and cook, stirring occasionally, until onion is softened slightly and translucent, about 5 minutes. Mix in roasted carrots and fennel, then add mirin, scraping up any browned bits. Pour in broth and bring to a boil. Reduce heat, cover, and simmer until vegetables are softened, 30-40 minutes.
  • Meanwhile, whisk 2 tsp. miso and 1 Tbsp. warm water in a small bowl to combine. Heat remaining 1 Tbsp. oil in a medium skillet over high. Cook mushrooms, tossing occasionally, until golden brown, about 6 minutes. Remove from heat, add miso mixture, and stir to coat. Set aside.
  • Drain cashews and transfer to a blender. Pour in enough water to cover (½-¾ cup) and blend on high speed until smooth and light. (about 2 minutes if you're using a high-speed blender). It should be the consistency of just-whipped cream. Thin with more water if needed.
  • Remove pot with carrot mixture from heat and stir in remaining 1 Tbsp. miso. Purée soup with an immersion blender until smooth (or, use a regular blender, working in batches if needed). Thin with more broth or water, if needed. Stir in vinegar; taste and season with more salt and pepper if needed. Stir in ¼ cup cashew cream.
  • Ladle soup into bowls and top with reserved mushrooms, a dollop of cashew cream, and reserved fennel fronds.

CARROT, FENNEL, AND ORANGE SOUP



Carrot, Fennel, and Orange Soup image

Categories     Soup/Stew     Citrus     Dairy     Vegetable     Vegetarian     Quick & Easy     High Fiber     Orange     Fennel     Carrot     Spring     Gourmet

Yield Makes about 8 cups

Number Of Ingredients 9

1 medium fennel bulb (sometimes called anise), stalks trimmed flush with bulb, and bulb sliced thin crosswise
2 tablespoons unsalted butter
1 1/2 pounds carrots, sliced thin (about 4 cups)
1 garlic clove, sliced thin
6 cups water
1 teaspoon salt, or to taste
1/3 cup fresh orange juice
1/4 cup sour cream
Garnish: 1 tablespoon fresh chervil leaves or fennel fronds

Steps:

  • In a 3-quart heavy saucepan cook fennel bulb in butter over moderate heat, stirring, until softened and beginning to turn golden. Add carrots and garlic and cook, stirring, 1 minute. Add water and salt and simmer, covered, 20 minutes, or until carrots are very tender.
  • In a blender purée mixture in batches with orange juice, sour cream, and salt and pepper to taste until smooth, transferring to another heavy saucepan. Heat soup, stirring, just until heated through (do not let boil).
  • Serve soup garnished with chervil leaves or fennel fronds.

FENNEL AND CARROT SOUP



Fennel and Carrot Soup image

A creamy soup where all the vegetables meld together. Serve with some toasted bread croutons for a topping. Cheese bread makes it super delicious!

Provided by Orange Azalea

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Carrot Soup Recipes

Time 1h5m

Yield 4

Number Of Ingredients 9

4 tablespoons salted butter
1 large fennel bulb, thinly sliced
2 medium carrots, peeled and chopped
3 stalks celery, chopped, or more to taste
½ cup chopped leeks
3 sprigs fresh thyme
1 bay leaf
kosher salt and freshly ground black pepper to taste
1 (32 fluid ounce) container chicken broth

Steps:

  • Melt butter in a heavy pot over medium heat. Add fennel, carrots, celery, leeks, thyme, and bay leaf. Season with salt and pepper. Reduce heat to medium-low. Cover and cook, stirring occasionally, until vegetables soften but do not brown, 30 to 45 minutes.
  • Pour broth into the pot and bring to a boil. Reduce heat and simmer until all of the vegetables are cooked, about 10 minutes. Remove the thyme stems and bay leaf. Puree soup using an immersion blender.

Nutrition Facts : Calories 199.4 calories, Carbohydrate 20 g, Cholesterol 36.1 mg, Fat 12.8 g, Fiber 8 g, Protein 4.5 g, SaturatedFat 7.4 g, Sodium 1262.4 mg, Sugar 3.7 g

CARROT-AND-FENNEL SOUP



Carrot-and-Fennel Soup image

Provided by Amanda Hesser

Categories     dinner, easy, appetizer

Time 30m

Yield 6 servings

Number Of Ingredients 8

2 tablespoons unsalted butter
1 medium fennel bulb, trimmed and thinly sliced; fronds reserved
1 1/2 pounds carrots, peeled and thickly sliced
1 large garlic clove, thinly sliced
1 teaspoon salt, or to taste
1/3 cup fresh orange juice
1/4 cup sour cream
Freshly ground black pepper, to taste

Steps:

  • In a 3-quart heavy saucepan, over medium heat, melt the butter until foamy. Add the fennel slices and cook, stirring, until softened. Add the carrots and garlic and cook another minute. Pour in 6 cups of water and season with salt. Simmer, covered, until the carrots are very tender, about 20 minutes.
  • Remove the soup from the heat and stir in the orange juice, sour cream and reserved fennel fronds. Use the back of a spoon to mash some of the carrots and fennel, but leave the soup chunky. Season with salt and pepper.

Nutrition Facts : @context http, Calories 120, UnsaturatedFat 2 grams, Carbohydrate 16 grams, Fat 6 grams, Fiber 5 grams, Protein 2 grams, SaturatedFat 4 grams, Sodium 423 milligrams, Sugar 8 grams, TransFat 0 grams

BELLA'S CARROT, ORANGE, AND FENNEL SOUP



Bella's Carrot, Orange, and Fennel Soup image

Here's a recipe where a little culinary ad-libbing met the needs of a caregiver. My husband, Gregg, was feeling a little sick but wanted to eat, but there really wasn't anything in the house. I saw some fennel and thought, "That's good for the belly." Then I found some carrots. But what to do with these limited ingredients? For years I'd made a carrot ginger soup recipe for many of my patients. Would carrot fennel soup work? I went to the fruit compartment for my trusty lemons, but only found an orange. It all went into the pot, and a little while later I put it in front of Gregg. He took one taste and started raving. A few weeks and tweaks later, I found that adding cumin, cinnamon, and allspice really brought this soup home. I named this recipe after Bella because she's quite possibly the only dog on the planet who prefers carrots to bacon; for every four carrots that go into making this soup, one goes into Bella's mouth. Otherwise she howls. (Sigh.)

Yield serves 6

Number Of Ingredients 15

2 tablespoons extra-virgin olive oil
1 cup chopped yellow onion
1 cup chopped fennel
Sea salt
3 pounds carrots, cut into 1-inch pieces
1 1/2 teaspoons orange zest
1/4 teaspoon ground cumin
1/8 teaspoon ground cinnamon
1/8 teaspoon ground allspice
Pinch of red pepper flakes
8 cups Magic Mineral Broth (page 54)
1 tablespoon freshly squeezed orange juice
2 teaspoons freshly squeezed lemon juice
1/4 teaspoon maple syrup
Cashew Cream (page 180), for garnish

Steps:

  • Heat the olive oil in a soup pot over medium heat, then add the onion, fennel, and a pinch of salt and sauté until golden, about 4 minutes. Stir in the carrots, orange zest, cumin, cinnamon, allspice, red pepper flakes, and 1/4 teaspoon of salt and sauté until well combined. Pour in 1/2 cup of the broth and cook until the liquid is reduced by half.
  • Add the remaining 7 1/2 cups broth and another 1/4 teaspoon salt and cook until the carrots are tender, about 20 minutes.
  • In a blender, puree the soup in batches until very smooth, each time adding the cooking liquid first and then the carrot mixture. If need be, add additional liquid to reach the desired thickness.
  • Return the soup to the pot over low heat, stir in the orange juice, lemon juice, maple syrup, and a pinch of salt, and gently reheat slowly. Do a FASS check. Does it need a squeeze of lemon, a pinch or two of salt, or a drizzle of maple syrup?
  • Serve garnished with a drizzle of the Cashew Cream.
  • With a little rearranging, you can create a carrot, coconut, and curry soup. Omit the chopped fennel, red pepper flakes, and allspice and add 1 teaspoon of curry powder with the cinnamon and cumin. At the end of the cooking process, stir in 1 cup of coconut milk before blending, then do a FASS check; you'll probably want to add an extra pinch of salt and a squeeze of lime.
  • Put liquid ingredients in the blender first, and then add the solids to blend more efficiently. The pressure builds up when blending hot liquids and can blow the lid right off the blender chamber, so always place a dishtowel over the blender lid before you hit the power button to prevent spin art on your kitchen wall (and possibly burns).
  • Store in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 2 months.
  • (per serving)
  • Calories: 215
  • Total Fat: 5,5g (0.8g saturated, 3.4g monounsaturated)
  • Carbohydrates: 40g
  • Protein: 4g
  • Fiber: 10g
  • Sodium: 405mg

FENNEL AND CARROT SOUP



Fennel and Carrot Soup image

I got this recipe off the internet ( I think it was in a newspaper)and it is so good. Very tasty, creamy and filling. You will swear this has cream in it!!!

Provided by riffraff

Categories     Lunch/Snacks

Time 1h

Yield 4 serving(s)

Number Of Ingredients 6

2 fennel bulbs, sliced (about 4 cups)
1/2 cup chopped onion
3/4 cup sliced carrot (2-3 carrots)
3 tablespoons olive oil
1 quart chicken broth (vegetable broth can be used to make this vegetarian)
cracked black pepper

Steps:

  • Trim tops& bottoms of fennel bulbs.
  • Save a few green fronds& chop for garnish.
  • Thinly slice bulbs, you should have about 4 cups sliced fennel.
  • In large saucepan, saute sliced fennel, onions, carrots in the olive oil until tender, about 20 minutes.
  • Add chicken broth, cover& bring to a simmer about 20-25 minutes until veggies are tender.
  • Remove from heat& puree with an immersion blender right in saucepan or in a food processor or add to a blender.
  • May take a couple of batches.
  • Transfer each batch to a clean saucepan.
  • Serve with sprinkle of chopped fennel fronds& cracked black pepper.

CARROT SOUP WITH THYME AND FENNEL



Carrot Soup with Thyme and Fennel image

Categories     Soup/Stew     Herb     Vegetable     Spring     Bon Appétit

Yield Serves 4

Number Of Ingredients 9

1/4 cup (1/2 stick) butter
4 medium carrots, peeled, chopped
3/4 cup chopped onion
3/4 cup chopped leek (white and pale green parts only)
2 garlic cloves, chopped
1/2 teaspoon chopped fresh thyme
1/4 teaspoon fennel seeds
5 cups (or more) canned low-salt chicken broth
Additional chopped fresh thyme

Steps:

  • Melt 1/4 cup butter in large saucepan over medium-low heat. Add carrots, onion, leek, garlic, 1/2 teaspoon thyme and fennel seeds; stir to coat. Cover; cook until onion is translucent, stirring occasionally, about 15 minutes. Add 5 cups broth. Bring to simmer. Cover partially; simmer until carrots are very tender, stirring occasionally, about 40 minutes. Cool slightly. Working in batches, purée soup in blender. Return to pan. Thin to desired consistency with more broth. Season with salt and pepper. (Can be made 1 day ahead. Cool slightly. Cover and chill.)
  • Bring soup to simmer. Ladle into bowls. Sprinkle with additional thyme.

CARROT, FENNEL AND RED LENTIL SOUP



CARROT, FENNEL AND RED LENTIL SOUP image

Categories     Soup/Stew     Pepper     Vegetable     Side     Lunch     Lemon     Carrot     Fall     Winter

Number Of Ingredients 19

2 Tb sunflower oil
1 fennel bulb, sliced thinly
5 carrots, sliced thinly
2 leeks, sliced thinly
2 stalks lemongrass, minced
1 ½ in. large piece of ginger, grated
½ in. fresh turmeric, grated (or 1 tsp. dried)
1-4 bird's eye chilies, depending on heat desired (Moonrise herbs carries them)
1 c red lentils
3 quarts water
1 Tb coriander seed
1 ½ tsp cumin seed
½ tsp brown mustard seed
1 tsp black peppercorns
¼ tsp fenugreek powder
1 tsp salt
5 cloves garlic, crushed
1 lemon, half juiced, the other half cut into wedges for serving
¼ c cilantro, chopped

Steps:

  • You'll need a mortar and pestle, a food processor, or clean coffee grinder. Otherwise, substitute pre-ground coriander, cumin, and black pepper and use the brown mustard whole. Heat up a soup pot on medium heat with the sunflower oil. Add the fennel bulb, carrots, and leeks and simmer, stirring occasionally until soft-about 12 to 15 minutes. While cooking, peel outer layers of lemongrass, and finely chop the tender base of the stalks. Grate ginger and turmeric, and finely chop the bird's eye chilies. Stir in lemongrass, ginger, turmeric and chilies and cook for 2 minutes. Add lentils and water, bring flame to high and bring to a boil. Drop flame to a simmer, and cook for 15 minutes. While soup is cooking, prepare the spice mixture. Heat a small skillet on medium flame. Add coriander seeds and gently agitate pan until you can smell them (1-3 minutes). Transfer them to a mortar and pestle or food processor, and return pan to burner. Do the same for the cumin, mustard, and black peppercorns, toasting each separately. Add fenugreek powder for a few seconds, and add along with salt to the mix. Grind 'em up, and toss in with garlic to soup when the 30 minutes are up. Cook for 15 more minutes and add lemon juice. Salt to taste. Serve soup topped with cilantro. A lemon wedge on the side is good. This soup is also surprisingly good at room temperature.

CARROT, FENNEL AND LENTIL SOUP



Carrot, Fennel and Lentil Soup image

Make and share this Carrot, Fennel and Lentil Soup recipe from Food.com.

Provided by Serah B.

Categories     Vegan

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 14

1 shallot, diced
1/2 fennel bulb, chopped
3 carrots, chopped
1 cup kale leaf, stemmed and chopped
1 large tomatoes, chopped
5 cups vegetable broth
1/2 dry white wine
1 1/2 cups dry lentils
1 cup brown rice
3 tablespoons olive oil
salt, to taste
pepper, to taste
2 tablespoons white wine vinegar
2 teaspoons herbes de provence

Steps:

  • Heat oil in stockpot over medium-high heat.
  • Saute shallots, fennel, and carrots until shallots are translucent.
  • Add white wine and cook over medium heat until mostly absorbed.
  • Add tomato, kale, broth, lentils, rice and herbs. Bring to boil.
  • Reduce heat and cover, simmering about 55 minutes until lentils and rice are cooked.
  • Stir in vinegar, season to taste. Enjoy!

Nutrition Facts : Calories 281.4, Fat 6.3, SaturatedFat 0.9, Sodium 32.3, Carbohydrate 44.9, Fiber 13.3, Sugar 2.6, Protein 12.1

CARROT SOUP WITH THYME AND FENNEL FROM STEPHANIE FINE



CARROT SOUP WITH THYME AND FENNEL FROM STEPHANIE FINE image

Categories     Vegetable

Yield 4

Number Of Ingredients 28

Estimated Times
Preparation Time: 15 mins
Cooking Time: 50 mins
Servings: 4
1 T butter
1 T olive oil
6 medium carrots, peeled, chopped
3/4 C chopped onion
3/4 C chopped leek (white and pale green parts only)
2 garlic cloves, chopped
1/2 tsp. chopped fresh thyme
1/4 tsp. fennel seeds
5 C (or more) vegetable broth or No-Chicken Broth (by Imagine)
Garnish: additional chopped fresh thyme
Melt butter and olive oil in large saucepan over medium-low heat.
Add carrots, onion, leek, garlic, 1/2 tsp. thyme and fennel seeds; stir to coat.
Cover; cook until onion is translucent, stirring occasionally, about 15 min.
Add 5 C broth.
Bring to simmer.
Cover partially; simmer until carrots are very tender, stirring occasionally, about 40 min.
Cool slightly.
Using an immersion blender, puree soup in pot. If you don't have an immersion blender, working in batches, puree soup in blender.
Return to pan.
Thin to desired consistency with more broth.
Season with salt and pepper. (Can be made 1-2 days in advance. Cool slightly. Cover and chill.)
Bring soup to simmer.
Ladle into bowls.
Sprinkle with additional thyme.

Steps:

  • see above

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