This carrot and fennel soup is a true autumn warmer with a hint of spice, the warmth of roasted vegetables, and a secret ingredient (I’m bad at keeping secrets from you all: it’s a dash of cinnamon).
I love the wafting scent of cumin and curry spices mixing with the slight char of the roasted vegetables and the sweetness of fennel – truly, a seasonal combination.
Serve the soup piping hot with a dollop of greek yogurt on top. For more fall warmers that will keep you cozy, check out these recipes: Espelette spiced red lentil and carrot soup, Spiced pumpkin soup with chestnuts, Smoky corn soup,& tomato soup.
Carrot & fennel soup
Author: Saffron and Honey
Recipe type: Lunch
Cuisine: American
Prep time:
Cook time:
Total time:
An autumnal carrot and fennel soup will warm you right up.
Ingredients
- 2 lbs carrots
- 1 large fennel bulb
- half a white onion, diced
- 4 cups chicken stock
- 3 cups water
- 2 teaspoons ground cumin
- 1 teaspoon mild curry spice
- 3 bay leaves (fresh or dried)
- a dash of cinnamon
- olive oil
- salt
- pepper
Instructions
- Preheat oven to 400. Roughly chop the fennel and the carrots (into pieces about the size of your pinkie). Mix the vegetables with a little olive oil, a good pinch of salt and pepper.
- Line a baking sheet with foil and spread the carrots and fennel evenly on it. Roast until just soft and browned, about 40-45 minutes.
- In the meantime, in a large pot, saute the onions with a little olive oil. Once the onions are translucent and fragrant, add the chicken stock, water, half of the cumin, the curry spice, and bay leaves. Bring to boil and let simmer for a few minutes. Take off heat and cover.
- Once the vegetables have finished roasting, puree them in a blender (or use an immersion blender right in the pot, if you have one) with a little bit of the finished stock and the remaining cumin.
- Take bay leaves out of the stock. Add pureed vegetables to the stock, combine well and simmer for 5-10 minutes. Taste for seasoning and add salt and pepper as needed. The spice level should be fairly mild, but noticeable.
- Serve with a dollop of yogurt.
Teresa says
October 5, 2016 at 9:18 pmI’ve got to pull the rest of the carrots from my garden soon. Things are still growing away, but there aren’t that many weeks left before the first frost. I don’t have quite enough for soup, but I’ll definitely be roasting them.
saffronandhoney says
October 6, 2016 at 5:15 pmThey are like candy for me when roasted! Thanks, Teresa 🙂
Cecilia Gunther says
October 6, 2016 at 1:53 amI love fennel – it would be great with carrots – I must file this one for winter soups! Thank you!
saffronandhoney says
October 6, 2016 at 5:16 pmFennel is one of my favorites! Hope you enjoy, C!
Darya says
October 6, 2016 at 7:21 amI love roasted vegetable soup; the roasting just gives such a lovely depth of flavor! Delicious looking soup!
saffronandhoney says
October 6, 2016 at 5:16 pmVery much agreed! Thanks, Darya!
betsy b says
November 11, 2016 at 2:28 pmI just love this. In fact I’ve printed out the recipe to try this fall. The anise, curry and a little spice sounds so interesting with the flavor of carrot. I can’t wait to try it!
saffronandhoney says
November 12, 2016 at 8:13 pmSo glad you enjoyed it, Betsy!:)