Authentic Fennel Carrot Soup – For Winter Cravings

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Dive into a bowl of pure bliss with our Fennel Carrot Soup, where the sweet earthiness of carrots meets the aromatic allure of fennel in a delightful dance of flavors. This velvety soup is a harmonious blend of vibrant ingredients, gently simmered to coax out their natural sweetness and complexity. A hint of citrus brightens each spoonful, while a drizzle of cream adds a touch of luxury. Embrace the elegant simplicity of this soul-soothing dish, and let your taste buds revel in its exquisite symphony of flavors!

Savor the symphony of flavors as the crispness of carrots mingles with the sweet, aromatic charm of fennel in a single bowl of soup. This Fennel Carrot Soup, as pleasing to the eye as it is to the palate, transports you to the sunny gardens of Italy with each slurp.

Bathed in the glow of vibrant orange, this culinary delight whispers the freshness of farmers’ market bounty, tickling your taste buds with the subtle licorice notes of fennel. 

Perfect for those seeking nutritious, warming comfort food or an elegant starter for a dinner party. Indulge in the symphony of healthful ingredients, swirling together in a velvety broth, enveloping your senses with every spoonful. 

Ditch the mundane and explore the extraordinary with this delicious, heart-warming Fennel Carrot Soup. A delightful adventure awaits those willing to savor the unique, tantalizing flavors. Journey with us to the Italian countryside with every taste.

What Is Fennel Carrot Soup?

Fennel Carrot Soup is a rich, savory blend of fresh, nutrient-packed ingredients. Its base combines the sweetness of carrots with the distinctive, lightly licorice flavor of fennel. 

Together, they create a beautifully vibrant, orange-hued soup. This dish can be prepared creamy or brothy, depending on personal preference. Served hot or chilled, it’s a versatile option for any season. 

Perfect as a healthy comfort food or an elegant starter, Fennel Carrot Soup delights the senses with its unique flavors and appealing color.

Can You Vary The Recipe With Other Ingredients?

Fennel Carrot Soup can be easily adjusted to fit various dietary requirements:

  • Keto Use a high-fat, low-carb broth-like bone broth as your base, and consider adding heavy cream for extra richness.
  • Paleo Ensure your broth is paleo-friendly (avoid broths with sugars or additives). Add a protein such as shredded chicken for a hearty touch.
  • Gluten-Free This soup is naturally gluten-free as long as the gluten-free broth. Always check the label if you’re using store-bought.
  • Whole30 Stick with compliant broth (without sugar or soy), and feel free to add some compliant protein like chicken or beef.
  • Vegetarian/Vegan Use vegetable broth instead of chicken or bone broth. For creaminess, opt for coconut milk or cashew cream instead of dairy.

Recipe Directions

  1. Start by toasting fennel seed in butter for 2-3 mins in a large saucepan until fragrant.
  2. Saute carrots, sweet potato, and apple for 5 mins, infusing flavors and enhancing aroma.
  3. Introduce vegetable broth, rice, curry powder, and bay leaf, bringing the mixture to a boil.
  4. Lower heat, cover, and let the delightful blend simmer for 30 mins until veggies and rice reach a tender consistency.
  5. Allow the soup to cool slightly before removing the bay leaf.
  6. Proceed to puree the soup in batches using a blender or food processor for a smooth, velvety texture.
  7. Return the pureed soup to the saucepan and gently stir in lemon juice, salt, and pepper.
  8. Continue to cook for an additional 5 mins, ensuring flavors meld perfectly.
  9. When ready to serve, garnish with a generous sprinkle of minced fresh parsley, adding freshness and visual appeal.

Variations, Add-Ons, And Toppings

  • Variations: Play around with spices, adding cumin for a smoky twist or ginger for a spicy kick. Substitute half of the carrots with parsnips for an earthy flavor profile.
  • Protein Add-Ons: Toss some shredded chicken or cooked shrimp for a hearty version. For a vegan alternative, consider adding some pan-fried tofu cubes.
  • Grain Add-Ons: Stir in cooked quinoa, wild rice, or barley for a filling, meal-like soup.
  • Veggie Add-Ons: Spinach, kale, or roasted bell peppers can offer extra nutrients and color.
  • Toppings: A sprinkle of feta cheese adds a salty tang, while toasted almond slices contribute a crunchy texture. Fresh herbs, like dill or cilantro, provide a vibrant finish.
  • Creamy Element: Stir in a dollop of Greek yogurt, sour cream, or for a vegan version, coconut cream to achieve a creamy finish.
  • Heat Element: A pinch of chili flakes or a swirl of chili oil can add an inviting warmth.

Can I Make Fennel Carrot Soup In A Slow Cooker Or Instant Pot?

You can quickly adapt the Fennel Carrot Soup recipe to a slow cooker or an Instant Pot. Here’s how:

Slow Cooker

  • Saute fennel seeds, carrots, sweet potato, and apple in a pan, then transfer to your slow cooker.
  • Add the broth, rice, curry powder, and bay leaf. Stir to combine.
  • Cover and cook on low for 6-8 hours or high for 3-4 hours. Vegetables and rice should be tender.
  • Remove bay leaf, then blend until smooth using a hand blender or in batches in a stand blender.
  • Stir in lemon juice, salt, and pepper, letting the soup warm in the slow cooker for a few more minutes before serving.

Instant Pot

  • Using the saute function, toast the fennel seeds in butter, add the carrots, sweet potato, and apple, and saute for a few more minutes.
  • Stir in the broth, rice, curry powder, and bay leaf.
  • Secure the lid and set to pressure cook on high for 15 minutes.
  • After the cooking cycle finishes, let the pressure naturally release for 10 minutes, then quickly release the remaining pressure.
  • Remove the bay leaf and blend the soup until smooth, directly in the pot, using a hand blender or in batches in a stand blender.
  • Stir in lemon juice, salt, and pepper, then use the saute function to heat the soup for a few more minutes if necessary.

Can I Use Store Bought Broth, Or Should I Make My Own?

You can use store-bought broth for convenience in making Fennel Carrot Soup. When choosing a broth, look for low-sodium options to control your soup’s saltiness better. Also, check the ingredients for any additives or preservatives you want to avoid.

However, if you have the time and ingredients, making your broth can greatly enhance the flavor of your soup. Homemade broth lets you control the flavors more precisely and avoid unwanted additives. Chicken, beef, or vegetable broth can be easily made at home and frozen for later use.

How To Serve ?

Serving the Fennel Carrot Soup is all about presentation and pairing. Here are some suggestions to serve it best:

  • Garnish: Sprinkle the soup with fresh parsley or fennel fronds for a pop of color and new flavor. A swirl of cream or a sprinkle of seeds or croutons can add visual appeal and texture.
  • Pair with Protein: If the soup is part of a larger meal, consider serving it alongside a protein like grilled chicken or baked tofu.
  • Serve with Bread: A crusty piece of bread or a warm roll is perfect for dipping into the soup. Consider a hearty whole-grain sandwich or a salad on the side for a complete meal.
  • Appropriate Dishware: Serve the soup in a deep bowl to keep it warm longer. Pre-warming the bowls in the oven can also help keep the soup hot.
  • Season at the Table: Provide salt, pepper, and perhaps a little dish of extra spices so that everyone can adjust the seasoning to their liking.

Perfect Side Dishes

  • Crusty Bread or Rolls: A slice of fresh, crusty bread or warm dinner rolls are great for dipping and adding a satisfying crunch.
  • Grilled Cheese Sandwich: The classic pairing of soup and a grilled cheese sandwich never fails. Opt for whole-grain bread and sharp cheddar for a nutritious twist.
  • Fresh Salad: A crisp, refreshing salad can balance the warm, creamy soup. A simple green salad with added fruits, nuts, or cheese can be a lovely pairing.
  • Roasted Vegetables: For a heartier meal, serve with roasted vegetables like Brussels sprouts, cauliflower, or a medley of root vegetables.
  • Quinoa Salad: A light quinoa salad with veggies and a simple vinaigrette can add protein and make the meal more substantial.
  • Flatbread: A warm flatbread, such as naan or pita, can be a comforting and delicious accompaniment.

Storage And Make Ahead

  • Storage: Allow the soup to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3-4 days. Reheat gently on the stovetop, adding a splash of water or broth if it has thickened too much.
  • Make Ahead: This soup is perfect for making ahead. Prepare the soup as directed, then let it cool completely. Transfer to airtight containers and store in the refrigerator for up to 3 days or in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.
  • Flavor Development: Like many soups, the flavors of this fennel carrot soup will deepen and meld together even more if allowed to sit overnight in the refrigerator. Consider making it a day ahead for a more intense flavor profile.

What Can We Do With Leftovers? 

Leftover Fennel Carrot Soup can easily be repurposed into different delicious dishes:

  • Base for a Curry: Use the soup as a flavorful base for a vegetable or chicken curry. Just add your protein, more vegetables if desired, and additional spices.
  • Sauce for Pasta: Blend the soup until smooth and use it as a sauce for pasta. You can add some grated cheese or roasted vegetables for extra flavor.
  • Stir-fry Sauce: The soup can also be reduced and used as a sauce in a stir-fry. Add it to a pan with your favorite stir-fry ingredients.
  • Risotto Base: Use soup instead of plain broth when making risotto. It will add a depth of flavor to the dish.
  • Baked Casserole: Mix the soup with cooked pasta, add cheese, and bake for a delicious casserole.
  • Grain Bowl Base: Use the soup as a flavorful base for a grain bowl, adding proteins, veggies, and grains of your choice.


  • Enhance the flavor by roasting the fennel and carrots before adding them to the soup. This caramelizes the vegetables, adding a rich, sweet depth to the dish.
  • For a creamier texture without using heavy cream, add a potato to the soup. The potato will naturally thicken the soup as it cooks and adds a velvety smoothness.
  • To add a bit of heat, consider adding a pinch of red pepper flakes or a dash of cayenne pepper. This will complement the sweetness of the fennel and carrots.
  • Finish the soup with a drizzle of quality extra virgin olive oil and a sprinkle of fresh chopped herbs like parsley or chives for a burst of freshness.
  • For a richer flavor, substitute some of the water or broth with vegetable or chicken stock.
  • Add a squeeze of lemon juice just before serving to brighten the flavors and add a hint of acidity.

Authentic Fennel Carrot Soup – For Winter Cravings

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Recipe by Hanna Barnes Course: Soup Recipes


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Experience a symphony of flavors with our Fennel Carrot Soup – a vibrant, wholesome concoction that’s as pleasing to the palate as it is to the eyes. At the same time, the subtle hint of curry powder gives it a delightful exotic twist. Every spoonful delivers a hearty dose of nutrients, leaving you satisfied and nourished.


  • 1/2 Teaspoon 1/2 Fennel seed

  • 1 Tablespoon 1 Butter or stick margarine

  • 1/2 Pounds 1/2 Carrots, sliced

  • 1 Medium 1 Sweet potato, peeled and cubed

  • 1 Medium 1 Apple, peeled and cubed

  • 14.5 Unce 14.5 Vegetable broth (cans)

  • 2 Tablespoons 2 Uncooked long grain rice

  • 1/4 Teaspoon 1/4 Curry powder

  • 1 1 Bay leaf

  • 1 Tablespoon 1 Lemon juice

  • 1 Teaspoon 1 Salt

  • 1/4 Teaspoon 1/4 White pepper

  • 2 Tablespoons 2 Minced fresh parsley

Step-By-Step Directions

  • Begin by toasting the fennel seeds in a large saucepan with butter for about 2-3 minutes until they’re lightly toasted.
  • Add carrots, sweet potato, and apple to the same saucepan. Saute these ingredients together for 5 minutes.
  • Now stir the broth, rice, curry powder, and bay leaf into the saucepan.
  • Bring this mixture to a boil.
  • Once it’s boiling, reduce the heat. Cover the saucepan and let everything simmer for about 30 minutes or until the rice and vegetables are tender.
  • Remove the saucepan from the heat and let it cool slightly. Then discard the bay leaf.
  • Using a blender or food processor, puree the soup in batches until it has a smooth consistency.
  • Transfer the pureed soup back to the saucepan.
  • Stir in the lemon juice, salt, and pepper to the soup and let it cook for 5 minutes or until heated.
  • Finally, sprinkle the soup with parsley as a garnish before serving it. Enjoy your delicious, comforting Fennel Carrot Soup!
  • Large Saucepan or Dutch Oven
  • Sharp Knife
  • Cutting Board
  • Blender or Food Processor
  • Measuring Spoons and Cup
  • Ladle
  • Strainer


  • If you prefer your soup chunky, blend half the mixture, then combine with the unblended half for various textures.
  • Freshly toasted fennel seeds elevate the dish with a punch of flavor. Crush them lightly before sautéing to release their aroma.
  • The soup tends to thicken upon standing. If reheating leftovers, you may need to add a little broth or water to reach the desired consistency.
  • The balance of sweet and savory can be tweaked as per personal taste. Feel free to experiment with sweet potato, apple, and curry powder quantities.
  • This soup freezes well, making it perfect for meal prep or those busy days when you need a quick, nourishing meal.

Nutrition Table

Nutrition Table

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