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Simple Carrot and Fennel Soup

Simple Carrot Soup with Fennel

Cold weather comfort in a healthy unassuming bowl of carrot and fennel soup with ground coriander. Probably the simplest vegetable soup ever made from scratch.
Course Soup
Category Classic
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6
Calories 158 kcal
Autor Elle

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 2 small yellow onions, chopped
  • 1 kg carrots, peeled, trimmed and sliced
  • 2 bulbs of fennel, trimmed and sliced, fronds reserved for garnish
  • 6 cups vegetable broth (1.5 liters)
  • 2 garlic cloves, chopped
  • 1 teaspoon ground coriander
  • 1/4 teaspoon cayenne
  • sea salt and freshly ground pepper, to taste
  • Greek yogurt or crème fraîche, to serve

Method

  1. Heat the oil in a large soup pot over medium heat.
  2. Cook the onion, stirring frequently until soft, about 8-10 minutes. If they start to brown, add a little water to the pot. Add the carrots and fennel, cover with a lid and cook for 5 minutes.
  3. Add vegetable broth, garlic, ground coriander and cayenne. Bring to a boil, then reduce to simmer, cover partially, and cook until vegetables are completely soft, about 30 minutes.
  4. Using a blender (or handheld immersion blender), work in batches to puree the soup until smooth and creamy. Return the pureed soup to the pot. Season with salt and pepper, to taste.
  5. Spoon into soup bowls and garnish with a dollop of yogurt or crème fraîche and the reserved fennel fronds.
  6. Enjoy!

Notes

  • I also like to top my soup with fresh cilantro leaves and spice it up a little with freshly ground chili flakes.
  • Depending on the type of broth you are using, and taste preference, you may want to use 2/3 broth to 1/3 water. I use organic bouillon cubes (2 cubes for 1 litre water) and 500 ml water.