Carrot And Fennel Soup Recipes

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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

ROAST CARROT & FENNEL SOUP



Roast carrot & fennel soup image

A sweet and aromatic soup with super-easy flatbreads for dunking.

Provided by Alice Hart

Categories     Healthy lunchbox     Jamie Magazine     Vegetables     Dinner Party     Gorgeous Winter Soups     Bread     Healthy meals

Time 1h30m

Yield 4

Number Of Ingredients 12

1 kg carrots
1 onion
2 bulbs of fennel
olive oil
2 cloves of garlic
1.6 litres organic vegetable stock
100 ml single cream
FLATBREADS
1 teaspoon fennel seeds
250 g strong bread flour
½ teaspoon fast-action dried yeast
1 teaspoon sugar

Steps:

  • Preheat the oven to 190ºC/375ºF/gas 5.
  • Peel the carrots and onion, then trim and slice along with the fennel (reserving any herby tops, to garnish). Place in a roasting dish, toss with 2 tablespoons of oil.
  • Roast for 20 minutes, then add the unpeeled garlic cloves. Stir everything thoroughly and return to the oven for 20 minutes more, or until the vegetables are soft and browned.
  • Remove and discard the papery skins from the garlic cloves. Put the roasted veg in a large pan with the vegetable stock and bring to the boil. Simmer gently for 15 minutes, then liquidise with a stick blender, until completely smooth.
  • To make the flatbreads, toast the fennel seeds in a dry frying pan for 30 seconds or so, until fragrant. Crush roughly with a pestle and mortar, then pour into a bowl with the flour and ½ teaspoon of sea salt.
  • Dissolve the yeast and sugar in 100ml of hand-hot (not boiling) water, then add it to the flour mixture with the oil and 60 to 75ml of hot water and mix until you have a soft, but not sticky, dough. Knead for 5 minutes.
  • Pop the dough into an oiled bowl, cover with oiled clingfilm and set aside to rise in a warm place for 30 minutes. Then, with oiled hands, divide the dough into 8 and roughly roll each one into a thin oval. Stack them up, separating them with baking paper to stop them from sticking together.
  • Heat a griddle pan until it's smoking hot and add the flatbreads (you'll need to do this in batches). Cook for a couple of minutes on each side, until charred and puffed up. Keep warm in a tea towel while cooking the rest.
  • Gently reheat the soup, and serve with a swirl of cream, a scattering of herby fennel tops (if you have them) and the hot flatbreads.

Nutrition Facts : Calories 477 calories, Fat 17.8 g fat, SaturatedFat 4.8 g saturated fat, Protein 14.1 g protein, Carbohydrate 69.3 g carbohydrate, Sugar 20.6 g sugar, Sodium 0.3 g salt, Fiber 10.5 g fibre

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 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

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 MYSTERY SOUP



Carrot Fennel Mystery Soup image

The mystery here is all the yummy goodies hidden in the soup. I cook for a lot of picky eaters and they've never been the wiser; they love this soup! I'm sure you can add other things as well; be creative! Use an apple in place of the pear, if you wish.

Provided by Ashley Graboski-Bauer

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

Time 1h5m

Yield 8

Number Of Ingredients 16

3 tablespoons olive oil
1 ½ tablespoons fennel seed
1 ½ pounds carrots, peeled and diced
1 pear - peeled, cored, and diced
1 sweet potato, peeled and cubed
1 small russet potato, peeled and cubed
½ cup sliced fresh mushrooms
½ teaspoon curry powder
¼ teaspoon ground turmeric
3 (14 ounce) cans vegetable broth
2 tablespoons uncooked brown rice
1 tablespoon flax seed
3 bay leaves
1 tablespoon dried parsley
1 tablespoon lemon juice
½ teaspoon ground white pepper

Steps:

  • Heat the oil in a large skillet over medium heat. Lightly toast the fennel seed in the hot oil until fragrant, 2 to 3 minutes. Add the carrots, pear, sweet potato, russet potato, mushrooms, curry powder, and turmeric to the fennel seed; cook and stir until everything is evenly coated in oil, 2 to 3 minutes. Pour the vegetable broth over the mixture. Stir the rice, flax seed, bay leaves, and parsley into the broth; bring the mixture to a boil, reduce heat to low, and simmer until the rice and vegetables are very tender, about 30 minutes.
  • Pour the soup into a blender, filling the pitcher no more than halfway. Hold the lid of the blender in place with a towel and carefully start the blender, using a few quick pulses to get the mixture moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot and return to heat.
  • Stir the lemon juice and white pepper into the mixture; cook until thoroughly reheated, about 5 minutes.

Nutrition Facts : Calories 180.7 calories, Carbohydrate 29.2 g, Fat 6.3 g, Fiber 6.2 g, Protein 3.3 g, SaturatedFat 0.8 g, Sodium 384.2 mg, Sugar 9.9 g

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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From localgreens.org.uk


FENNEL AND CARROT SOUP - EVERYBODYLOVESITALIAN.COM
2021-12-24 Fennel and Carrot Soup. Ingredients. 4 tablespoons unsalted butter; 1 large fennel bulb, thinly sliced; 1 small onion, thinly sliced; 2 carrots, peeled, chopped; 1 small Yukon Gold potato, peeled, halved; 2 sprigs thyme; 1 bay leaf; Kosher salt and freshly ground black pepper; 4 cups low-sodium vegetable broth; Preparation. Heat 4 Tbsp. butter in a large heavy pot over …
From everybodylovesitalian.com


CREAMY CARROT SOUP - CARROT SOUP WITH WHITE BEANS & FENNEL
2021-05-11 Once hot, add olive oil, onion, fennel, carrots and rosemary. Cook for 5 minutes minutes, stirring occasionally until onions are softened slightly. Add salt and pepper to taste, beans and broth. Stir to combine, reduce heat to medium-low and simmer, covered for about 20-30 minutes until carrots are fork tender.
From runningtothekitchen.com


ROASTED CARROT AND FENNEL SOUP - THE LAST FOOD BLOG
2015-11-11 The carrots and fennel should be cooked and tinged around the edges. While the carrots and fennel are roasting cook the onion. Heat 1 tablespoon of olive oil in a saucepan. Add the chopped onion and chopped celery along with ¼ teaspoon of sea salt. Cook over medium heat, stirring often until soft, about 15 minutes.
From thelastfoodblog.com


FENNEL AND CARROT SOUP - TASTEFULVENTURE
2019-11-01 When oil is shimmering add Onion, Garlic, and sauté 1-2 minutes. Add Carrots, Fennel, and sauté 4-6 minutes. Add Broth, bring to boil, then turn heat down to low and simmer 20 minutes or until Carrots have softened. Remove from heat and let cool 10 minutes. Carefully add soup to a Vitamix and blend on high 1-2 minutes or until smooth.
From tastefulventure.com


ANTI-INFLAMMATORY CARROT & FENNEL SOUP - THE HISTAMINE FRIENDLY …
2017-10-19 Bring the soup to a boil, turn down the heat and let it simmer for about 30 minutes. When the carrots and potatoes are so soft that they fall of the fork when you prick them, the soup is ready to be blended. Blend till you get a smooth soup. Salt to taste. Add the coconut milk, and bring the soup to a boil once again.
From histaminefriendlykitchen.com


CARROT ORANGE AND FENNEL SOUP RECIPE - FOOD NEWS
Heat oil in a soup pot over medium heat. Add the onion, fennel and a pinch of salt. Saute until golden brown (about 4 minutes). Stir in carrots, orange zest, cumin, cinnamon, allspice, red pepper flakes and ¼ teaspoon of salt. Saute until well combined. Pour in ½ cup of the broth and cook until liquid is reduced by half.
From foodnewsnews.com


ROAST CARROT AND FENNEL SOUP - LOVE FOOD - RECIPES
olive oil. kosher salt. fresh ground pepper. Preheat oven to 400 degrees. toss onion, carrots and fennel with enough olive oil to coat and sprinkle with salt. pop veggies into oven for 20 minutes. after 20 minutes, add garlic cloves. roast an additional 20 minutes. remove and allow to cool.
From livelifelovefood.com


FABULOUS FENNEL AND CARROT SOUP - STEEP THOUGHTS
2015-12-30 Toss carrots, potato & onion in olive oil and a couple pinches of salt. Place into a shallow baking tray, evenly spread. Place into a shallow baking tray, evenly spread. Step 3
From blog.davidstea.com


CREAMY CARROT AND FENNEL SOUP | COMFORT FOOD INFUSION
2013-04-03 Place chopped carrot, onion and fennel on lined baking sheet. Drizzle olive oil over all and sprinkle with salt, pepper, and coriander (1/8 - 1/4 tsp.). Using your hands, mix well to coat. Roast on middle rack of oven for approximately 20 minutes, or …
From comfortfoodinfusion.com


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