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Carrot & Fennel Soup



  • 2 fennel bulbs with fronds
  • 1 pound carrots, chopped
  • 1 medium onion, quartered
  • 1 garlic clove
  • 5 tbsp extra virgin olive oil
  • 1/2 tsp sugar
  • 2 1/2 cups chicken stock
  • 2 1/2 cups of water
  • 1 tsp fennel seeds


Preheat oven 200C

Chop enough fennel fronds to measure 1 tbsp and reserve. Discard stalks and remaining fronds. Slice bulbs 1/4 inch thick and toss with carrots, onion, garlic, 3 tbsp oil, sugar, 1/2 tsp salt, and 1/4 tsp pepper. Spread in a roast tin, stirring occasionally until browned and tender, 25-30mins.

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 for 2 minutes. Season with salt and pepper.

Meanwhile, finely grind fennel seeds in a grinder and stir into remaining 2 tbsp oil. Serve soup drizzled with fennel oil and sprinkled with reserved fronds.


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