Carrot and Fennel Soup

September 29, 2015

This carrot and fennel soup is easy to make and has a great depth of flavour. The perfect soup for a cold night.

I love carrots; they are one of the most forgiving vegetables. They are easy to grow, somehow stubbornly burrowing into the ground and surviving as the caterpillars, slugs and snails munch on everything else. They are lovely eaten raw or served alongside a meal and they also make a lovely soup. Not only is it tasty it is also healthy, and as the nights get shorter brilliant for helping your night vision.

Carrot and fennel soupRecently I have been experimenting with carrot soups. Carrot and coriander is the most familiar variant and I also like carrot and orange and carrot and butter bean.

When we stayed at Ox Pasture Hall we got to try their tomato and fennel soup. I have to admit I am not keen on fennel. Aniseed is one of those flavours that you either love or hate and it is not a taste I like. The tomato and fennel soup was a revelation; it did not taste of aniseed but had a warm earthiness that added a depth of flavour to the tomato.

I wondered if I could create a carrot and fennel soup and if it would have the same depth of flavour. I experimented with some fennel seeds that had come with one of my spice racks. It worked really well and added a rich flavour to the carrot soup.
Carrot and fennel soupThese days are perfect for soup, the nights are getting shorter and it is getting harder to drag yourself up in the mornings as they are not longer light. A definite chill can be felt in the air and the leaves are turning golden and falling from the trees.

A bowl of soup makes a lovely warming lunch served with crusty bread fresh from the oven. It is also a lovely starter for an evening meal, perfect on those days when the fog is coming in or the rain is lashing against the window and you just want to snuggle indoors. It is also perfect to heat up when you have got caught in the rain, soaked though and dripping.
Carrot and fennel soup
I love to make a big batch of soup to last a few days or to have some to freeze. That way I always have some ready when it is needed.

Soup is also a great way to use up vegetables that are about to go off, saving them from being thrown out and wasted. Indeed for this soup I used up a big bag that was lurking at the bottom of the fridge. It was definitely a tasty way to use them.

Home made soup tastes so much nicer than tinned and is an easy way to impress guests.
Carrot and fennel soup

How to make carrot and fennel soup.

The soup is really simple to make, it is just a question of chopping up carrots, onions, garlic and gently frying them up in some oil which has had a teaspoonful of fennel seeds and a teaspoon full of caraway seeds added. Stock is then added to the mixture and it is cooked until it is soft. Finally the soup just needs to be blended until it is smooth and served. For a touch of real luxury you can add a little cream.

Carrot and Fennel Soup Recipe

Carrot and Fennel Soup

Servings 4
Author Alison


  • 15 ml 1tbsp vegetable oil
  • 1 onion chopped
  • 450 g 1lb carrots
  • 2 cloves garlic
  • 1 tsp fennel seeds
  • 1 tsp caraway seeds
  • 1.2 litre 2 pints vegetable stock
  • salt and freshly ground black pepper
  • single cream to serve if liked


  • Peel and chop the onions, garlic and carrot,
  • Heat the oil in a large pan and add the fennel and caraway seeds. Stir then add the garlic, onions and carrot.
  • Sauté for a few minutes until they begin to soften.
  • Add the stock and bring to the boil.
  • Cover and simmer for around 25 minutes, until the carrots are tender.
  • Place in a food processor and purée until smooth.
  • Place back in pan and season with salt and pepper.
  • Serve with a cream if liked

For other warming soups why not try potato soup.
Potato soup

16 responses to “Carrot and Fennel Soup”

  1. Mmm, delicious! This looks lovely. I must say I’m like you with regard to not being a lover of fennel – I was put off after too much alcohol as a teenager that tasted of fennel!! But given that you’ve given it the thumbs up, I may well have to borrow some fennel seeds from my mum.
    Angela x

  2. It is definitely soup season! This sounds so good with the fennel. I much prefer homemade soup to shop bought as the ingredients are simple with no nasties added! I have made a carrot and lentil soup this week 🙂 x #TastyTuesday

  3. Galina V says:

    Carrots are wonderfully versatile, as you say, and are great in soups, with all kinds of spices and other vegetables.

  4. Lesley Smith says:

    There’s always something lush about all soups. I’m a huge fan, of course…

  5. Carrot soup reminds me of cold days as a little girl. My mom always made it for me knowing it was one of my faves! Seeing this recipe has me inspired to make it for memories sake 🙂


  6. Amy says:

    Carrot and fennel is not something i’d have ever thought to make. Sounds good, will have to give it a try 🙂

  7. I don’t like aniseed either so when I received a bulb of fennel in a cooking challenge hamper, I threw it in the freezer – no idea if it’s still edible but this might be a way of using it up !!

  8. Honest mum says:

    OOh I’ve never tried carrot with fennel, bet it’s delicious. Thanks for linking up to #tastytuesdays

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