Carrot and fennel soup is a comforting soup that can be served on rainy and cold days. Fennel bulb has several health benefits; try to include them in your diet as much as possible. The raw fennel has a licorice flavor, but when cooked, the flavor becomes better.
If you love chunky soup, use a hand blender and blend it. I want my soup in a smooth texture, so I used a blender to puree it. I strained for an extra creamy texture. You can add orange juice for a different flavor. This soup is best served during fall or spring. If you have a cold, the carrot and fennel soup helps calm the irritation in the throat. Fennel is a flavorful culinary herb and a medicinal plant.
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- Video
- Steps for preparing carrot and fennel soup
- Variations
- Other soup recipes
- Questions/Tips
- Meal prep ideas
- Recipe card
Food for the thought
“All power is within you; you can do anything and everything. Believe in that, do not believe that you are weak; do not believe that you are half-crazy lunatics, as most of us do nowadays. You can do anything and everything, without even the guidance of anyone. Stand up and express the divinity within you.”
― Swami Vivekananda
Benefits of the ingredients (source)
Fennel bulbs: provide important nutrients, such as vitamin C, calcium, magnesium, potassium, and manganese.
Carrots: provides fiber, potassium, and Vitamin A, a key nutrient for vision, immune functions, growth, and development.
Video for carrot and fennel soup
Steps for preparing carrot and fennel soup
- On an instant pot add olive oil, spices(thyme, bay leaf, and cloves), garlic, onion, potato, carrot, and fennel bulb.
- Add water and pressure cook for 5 minutes.
- When pressure is released, transfer to the blender and puree it.
- Warm it before you serve.
Variations
Spices: You can add fresh thyme. Add or reduce the spices, whichever is in hand.
Vegetables: Potato can be avoided. I added it for extra thickness and creaminess.
Water: Add Homemade vegetable stock if you want more flavor and taste. Orange juice can also be used.
Toppings: any nuts or seeds can be added.
Other soups you may like
- Mushroom Tom Yum Soup
- Moringa soup
- Homemade vegetable stock
- Barley tomato-based soup with beans and veggies
- Vegan Wonton Soup With Tomato
- Creamy butternut squash soup
- Chickpeas and kale soup
Questions/Tips
How do you cut fennel bulbs?
Trim the leaves, chop the stalks, and save the leaves and stalks for other recipes. Cut the bulb in half and discard the outer skin if it is too thick or wilted.
Can I roast carrot and fennel bulbs in the oven?
Absolutely. You can chop the fennel, carrot, onion, and garlic, throw in some oil with seasonings and keep in a preheated oven at 350°F for 15 to 20 minutes. You can caramelize the fennel, too, by keeping it for 15 minutes more in the oven. But keep an eye on it after 15 minutes, since each oven varies.
What to do with fennel leaves or stalks?
Fennel leaves can be used like dill leaves. The stalks are just like celery sticks. You can eat them raw or cooked. The best way to use fennel stalks is homemade vegetable stock.
Is fennel good for health?
Yes, they are very nutritious, it is more of an herb than a plant. All parts of fennel plants are edible leaves, stalks, bulbs, and seeds. Contains vitamins and minerals—a natural source of estrogen.
Should I add potato to the soup?
The potato brings a silky texture to the soup and makes it thick without adding any binding agents. If you love thin soup, you can skip potatoes.
What goes well with fennel?
Fennel goes well with apples, orange juice, carrots, and potatoes.
Should fennel soup be chunky or creamy?
I like to have my fennel soup silky and smooth. If you like it chunky, use a hand blender and blend it a few times, making sure you don’t crush them hard.
How to meal-prep carrot and fennel soup
Storing: Prepare the soup as per directions and allow it to cool completely. Then transfer to an airtight container. It can be refrigerated for 3-4 days or placed in a freezer for 6 months. When ready to use it, thaw it in the refrigerator overnight.
Reheating: To reheat, microwave for a few minutes until warm, or pour into a stockpot and warm on low to medium heat.
Recipe card for carrot and fennel soup
Carrot and fennel soup
Ingredients
- 1.5 tbsp olive oil
- bayleaf -1, peppercorns- few, thyme – 1/2 tsp or as per your taste
- 4 cloves garlic
- 1 onion chopped
- 1 medium potato peeled and chopped
- 2 medium carrots chopped
- 1 fennel bulb chopped
- 4 cups water or homemade vegetable stock
- salt to taste
- fennel leaves, hemp seeds, ground pepper to garnish
Instructions
- In an Instant pot or stock pot on a medium heat add olive oil, bay leaf, peppercorns, thyme.
- Add garlic, onions, potato, carrot, and fennel bulb. Saute for few minutes.
- Pour 4 cups of water and pressure cook for 5 minute or in a stockpot for 12 minutes.
- Once cooled, transfer to the blender and puree it. Strain if needed.
- Warm the soup before you serve. Add toppings.
Notes
- If you like to roast in the oven skip the first 2 steps. Then blend with vegetable stock/water.
- You can skip potato, I want to have a silky thick soup, so I added potato. You can add sweet potato too.
- If you like chunky soup, use a hand blender and blend roughly for few seconds.