2000s Recipes + Menus

Carrot Fennel Soup

  • Active time:20 min
  • Start to finish:50 min
November 2008
What a soup. Carrots and fennel caramelize when roasted at high heat, then release their sweet essence when blended. A drizzle of fennel-seed oil echoes and intensifies the fennel flavor.

Learn the story behind the rest of this four hour feast in our series
The Recipe.
  • 2 medium fennel bulbs with fronds
  • 1 lb 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
  • Special equipment:

    an electric coffee/spice grinder
  • 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.
  • Serve soup drizzled with fennel oil and sprinkled with reserved fronds.
Cooks’ notes:
  • Soup can be made 1 day ahead and chilled.
  • Fennel oil can be made 2 days ahead and kept at room temperature.
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