Carrot Fennel Soup

I am on a real soup kick lately and this one is easy to make and absolutely delicious! Until about a year ago when I first made this soup, I had never  bought a fennel bulb. I now use fennel in all my homemade soup stocks and love adding it to all kinds of recipes. YUM!


  • 2 medium fennel bulbs with fronds
  • 1 pound organic carrots, quartered lengthwise
  • 1 medium onion, quartered
  • 2 garlic clove
  • 5 tablespoons extra-virgin olive oil, divided
  • 1/2 teaspoon sugar
  • 2 1/2 cups organic vegetable or chicken broth
  • 2 1/2 cups water
  • 1 teaspoon fennel seeds


  1. Preheat oven to 450°F with rack in lowest position.
  2. 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 tbsps oil, sugar, 1/2 tsp salt, and 1/4 tsp pepper. Spread in a 4-sided sheet pan and roast, stirring occasionally, until browned and tender, 25 to 30 minutes.
  3. 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.
  4. Meanwhile, finely grind fennel seeds in grinder and stir into remaining 2 tbsp oil. Serve soup drizzled with fennel oil and sprinkled with reserved fronds.

Bon appétit!