Fennel and Carrot Soup


  • 1 lb Carrots (about 7 med/large) chopped into small pieces
  • 1 Fennel Bulb (Fonds reserved) chopped into small pieces
  • 1 Sweet Onion chopped into small pieces
  • 5 Garlic cloves chopped into small pieces
  • 3 Tbs EVOO
  • 2 tsp Sea Salt
  • 1 tsp Black Pepper
  • 2 tsp dried Thyme
  • Pinch of Red Pepper Flakes
  • 4 cups Vegetable Broth


  1. In a Dutch oven or large pot add EVOO and heat over med/high heat
  2. When oil is shimmering add Onion, Garlic, and sauté 1-2 minutes
  3. Add Carrots, Fennel, and sauté 4-6 minutes
  4. Add Broth, bring to boil, then turn heat down to low and simmer 20 minutes or until Carrots have softened
  5. Remove from heat and let cool 10 minutes
  6. Carefully add soup to a Vitamix and blend on high 1-2 minutes or until smooth
  7. If you are using a regular blender, you may need to blend the soup in smaller batches
  8. Garnish with Fennel Fonds and serve
  9. Enjoy!
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