Carrot with Fennel

Five ingredients and nothing to hide behind. This carrot soup gets its depth from a slow, covered sweat of onion and carrots in olive oil for 15-20 minutes before any liquid goes in. That gentle, low-heat cooking draws out the natural sugars in both vegetables, creating a sweeter, more concentrated base than boiling ever would.

Fennel seeds join the pot with the chicken stock, adding a subtle anise-like warmth that pairs naturally with the sweetness of the carrots. Just a teaspoon is enough. More would overpower the carrot, less would disappear.

After 20 minutes of simmering, everything gets blended smooth. The trick is processing the solids first, then gradually adding the broth until you reach your desired consistency. This gives you more control than dumping everything in at once, which can leave you with soup that’s too thin to correct.

Chef Tips

• Keep the heat low during the initial covered cook. You’re sweating, not browning. Browned carrots taste roasted, which changes the flavor profile entirely.
• Use a Spanish onion specifically. They’re milder and sweeter than yellow onions, which keeps the soup balanced.
• Blend in batches if using a countertop blender. Hot soup expands and can blow the lid off.
• Add broth gradually during blending. You can always thin it out, but you can’t thicken it back easily.

Variations

• Stir in a tablespoon of cream or coconut milk after blending for a richer, silkier finish.
• Swap fennel seeds for a teaspoon of fresh grated ginger for a carrot-ginger soup variation.
• Top with a drizzle of olive oil and toasted pumpkin seeds for texture and color contrast.