Best Carrot Fennel Mystery Soup Recipes

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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 FENNEL SOUP



Carrot Fennel Soup image

Provided by Ruth Cousineau

Categories     Soup/Stew     Blender     Appetizer     Quick & Easy     Dinner     Fennel     Carrot     Fall     Healthy     Gourmet     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 10

2 medium fennel bulbs with fronds
1 pound carrots, quartered lengthwise
1 medium onion, quartered
1 garlic clove
5 tablespoons extra-virgin olive oil, divided
1/2 teaspoon sugar
2 1/2 cups reduced-sodium chicken broth
2 1/2 cups water
1 teaspoon fennel seeds
Equipment: an electric coffee/spice grinder

Steps:

  • Preheat oven to 450°F with rack in lowest position.
  • Chop enough fennel fronds to measure 1 tablespoon and reserve. Discard stalks and remaining fronds. Slice bulbs 1/4 inch thick and toss with carrots, onion, garlic, 3 tablespoons oil, sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread in a 4-sided sheet pan and roast, stirring occasionally, until browned and tender, 25 to 30 minutes.
  • Blend half of vegetables in a blender with broth until very smooth. Transfer to a medium saucepan. Repeat with remaining vegetables and water. Thin to desired consistency with extra water and simmer 2 minutes. Season with salt and pepper.
  • Meanwhile, finely grind fennel seeds in grinder and stir into remaining 2 tablespoons oil. 3Serve soup drizzled with fennel oil and sprinkled with reserved fronds.

FENNEL CARROT SOUP



Fennel Carrot Soup image

This soup is perfect as a first course for a special-occasion dinner. It gets its delicious flavor from toasted fennel seeds-a pleasant complement to the carrots, apple and sweet potato. -Marlene Bursey, Waverly, Nova Scotia

Provided by Taste of Home

Categories     Lunch

Time 55m

Yield 8 servings.

Number Of Ingredients 13

1 tablespoon butter
1/2 teaspoon fennel seed
1-1/2 pounds carrots, sliced
1 medium sweet potato, peeled and cubed
1 medium apple, peeled and cubed
3 cans (14-1/2 ounces each) vegetable broth
2 tablespoons uncooked long grain rice
1 bay leaf
1/4 teaspoon curry powder
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon white pepper
2 tablespoons minced fresh parsley

Steps:

  • In a large saucepan, melt butter over medium-high heat. Add fennel; cook and stir 2-3 minutes or until lightly toasted. Add carrots, sweet potato and apple; cook and stir 5 minutes longer. , Stir in broth, rice, bay leaf and curry powder; bring to a boil. Reduce heat; simmer, covered, 30 minutes or until vegetables and rice are soft. , Remove from heat; cool slightly. Discard bay leaf. Process in batches in a blender until smooth; return to pan. Stir in lemon juice, salt and pepper. Cook over medium heat 5 minutes or until heated through, stirring occasionally. Sprinkle with parsley.

Nutrition Facts : Calories 117 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 989mg sodium, Carbohydrate 23g carbohydrate (0 sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

ROASTED CARROT-FENNEL SOUP



Roasted Carrot-Fennel Soup image

Kudos to my sis! This former fast-food junkie has become a lot more conscious of the foods she prepares for her family in recent years. The fact that her husband has had a heart attack (requiring quadruple bypass surgery) and a stroke in the past few years--as well as being diagnosed diabetic--has most likely had something to do with this. In any event, I couldn't be happier that she is trying to eat better and to make sure her family does the same! Knowing that I'm a veggie, she has been sharing any good vegetarian recipes that come her way. This one comes from a neighbor who is quite the creative chef. Simple and delicious, it's the perfect dinner for a cold winter night. Serve with a warm crusty loaf of homemade bread, and you're in business. Thanks, sis : ) !

Provided by Veggie Girl NYC

Categories     Vegetable

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 10

2 fennel bulbs, with fronds
1 lb carrot, quartered
1 medium onion, quartered
1 garlic clove
5 tablespoons extra virgin olive oil, divided
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper, freshly ground
5 cups vegetable broth
1 teaspoon fennel seed

Steps:

  • Preheat oven to 450 degrees F with rack in lowest position.
  • Chop enough fennel fronds to measure 1 T and reserve. Discard stalks and remaining fronds. Slice bulbs 1/4" thick and toss with carrots, onion, garlic, 3 T olive oil, sugar. salt, and pepper. Spread in a 10" x 13" baking pan that has been lined with parchment paper and roast, stirring occasionally, until vegetables are browned and tender, appx. 30-45 minutes.
  • When vegetables are done, remove from oven and cool slightly. Place vegetables in a large soup kettle and add vegetable broth. Using a hand blender, blend vegetables and broth together until very smooth. (Alternately, you can blend the vegetables and broth in a blender in batches, and transfer to a soup kettle when blended.) Thin with water if needed.
  • Over medium heat, bring soup just to boiling, and then lower heat to keep warm until ready to serve.
  • Meanwhile, finely grind fennel seeds in a spice or coffee grinder and stir into remaining 2 T olive oil.
  • Serve soup drizzled with fennel oil and sprinkled with reserved chopped fronds.
  • (Note: fennel oil can be made up to two days ahead and kept at room temperature until ready to serve.).

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.

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