Carrot Fennel Soup

Revisado por pares por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 29 Ene 2026

Cumple con las directrices editorialesEst. 2 min tiempo de lectura

Descargar
Descargar
El PDF del artículo ha sido descargado
Compartir
Compartir
Enlace del artículo copiado al portapapeles
Language
Language
Discusión
Versión en audio
Agregar a fuentes preferidas en Google

This vibrant carrot and fennel soup is a wonderful example of how roasting vegetables can transform simple ingredients into a deeply savoury, aromatic meal. By caramelising the carrots, fennel and onion in a hot oven before blending, you unlock a natural sweetness that pairs beautifully with the subtle aniseed notes of the fennel. It is a sophisticated yet easy dairy-free soup that offers a silky texture without the need for cream, making it a light and nutritious choice for any day of the week.

Perfect for a warming lunch or an elegant dinner party starter, this recipe is naturally low in fat and packed with vitamins. The addition of a homemade fennel seed oil provides a fragrant finish that elevates the earthy flavours of the dish. Serve this soup with a slice of crusty sourdough or gluten-free bread for a satisfying, wholesome meal that feels both comforting and refined.

Ingredients for Carrot Fennel Soup

2 medium fennel bulbs with fronds
450g carrots, quartered lengthwise
1 cebolla mediana, cortada en cuartos
1 diente de ajo
80 ml de aceite de oliva virgen extra, dividido
1/2 cucharadita de azúcar
600ml reduced-sodium chicken broth
600ml water
1 cucharadita de semillas de hinojo
Equipo: un molinillo eléctrico de café y especias

How to make Carrot Fennel Soup

Preheat oven to 232°C 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 teaspoons salt, and 1/4 teaspoons 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. 3Serve soup drizzled with fennel oil and sprinkled with reserved fronds.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.