Spring Soup — Spring Carrot & Fennel Soup, Velvety & Weeknight-Ready (One-Pan, 55 Minutes)

Quick Facts

Time: 55 minutes • Yield: 4–6 servings • Skill: Easy • Method: Stovetop + blend • Diet: Vegetarian, DF, vegan-friendly

Introduction

Spring Soup doesn’t have to be complicated to taste restaurant-level. This carrot and fennel version is smooth, fragrant, and balanced—sweet carrot base, gentle fennel perfume, rounded out with mild spices and finished with a little plant-based milk for that velvety spoon-coating texture. It’s ideal for Spring Soup Recipes and Spring Soups Recipes boards, whether you’re feeding a family, stocking lunches, or tapping into healthy Summer Soup Recipes Healthy as days warm up. If your weeknights are crowded, this pot offers a calm, clear path to dinner with ingredients you likely have.

For more bright bowls like this, check out our Spring Soup Recipes.

Why You’ll Love It

• Weeknight-easy: predictable steps and a true 55-minute start-to-bowl.
• Flexible: shift herbs, adjust thickness, or fold in beans for protein.
• Balanced flavor: sweet-savoury base, subtle spice, bright finish.
• Great leftovers: texture stays silky after reheating.

Amanda Patel

Spring Carrot & Fennel Soup

A velvety, spring-inspired one-pot soup that blends carrots, fennel, and warming spices into a fragrant and smooth bowl—perfect for weeknight dinners or prepping ahead.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 4 servings

Course: Soup

Cuisine: Vegetarian

Calories: 135

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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• 2 tbsp olive oil
• 1 medium onion, diced
• 1 small fennel bulb, thinly sliced (about 2 cups)
• 3 cloves garlic, minced
• 1 tsp ground coriander
• 0.5 tsp ground cumin
• 1 pinch paprika or chili flakes
• 1.5–2 lb carrots, peeled and sliced into coins
• 4 cups vegetable broth (low sodium)
• 0.5 cup unsweetened plant-based milk (oat, soy, or almond)
• 1 tsp lemon juice or apple cider vinegar (to taste)
• 1 tbsp chopped thyme
• 1 tbsp chopped fennel fronds
• 0.75–1 tsp salt
• black pepper to taste

Equipment

• 5-quart Dutch oven or soup pot
• immersion blender or countertop blender
• ladle
• Heatproof measuring cup
• cutting board & knife

Method

 

1. Heat olive oil in a soup pot over medium heat. Add diced onion and sliced fennel with a pinch of salt. Cook for 8–10 minutes until soft and translucent.
2. Add minced garlic, coriander, cumin, and paprika or chili flakes. Stir constantly for 30 seconds until aromatic.
3. Add sliced carrots to the pot and stir to coat in the spice mixture. Cook for 2 minutes.
4. Pour in vegetable broth. Bring to a gentle boil, then reduce heat and simmer for 20–25 minutes, until carrots are fully tender.
5. Remove from heat. Blend the soup using an immersion or countertop blender until ultra-smooth and glossy.
6. Return the blended soup to the pot. Stir in warm plant-based milk, lemon juice or vinegar, chopped thyme, and fennel fronds. Taste and adjust seasoning with salt and pepper.
7. Ladle into bowls and garnish with herbs or toppings of choice. Serve warm.

Nutrition

Calories: 135kcalCarbohydrates: 20gProtein: 2gFat: 5gSaturated Fat: 0.7gPolyunsaturated Fat: 0.6gMonounsaturated Fat: 3.5gSodium: 590mgPotassium: 520mgFiber: 4.5gSugar: 8gVitamin A: 18500IUVitamin C: 14mgCalcium: 70mgIron: 1mg

Notes

To make it creamier, blend in white beans or use extra plant-based milk. For brightness, adjust lemon or vinegar at the end. Garnish with toasted seeds, croutons, or fresh herbs. Freezes well up to 3 months.

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Ingredients

• 2 tbsp olive oil
• 1 medium onion, diced
• 1 small fennel bulb, sliced thinly (about 2 cups)
• 3 cloves garlic, minced
• 1 tsp coriander, 1/2 tsp cumin
• Pinch mild paprika or chili flakes
• 1 1/2–2 lb carrots, peeled, sliced into coins
• 4 cups vegetable broth (low-sodium)
• 1/2 cup unsweetened plant-based milk (oat, soy, or almond)
• 1 tsp lemon juice or apple cider vinegar, to taste
• 1 tbsp chopped thyme, plus 1 tbsp chopped fennel fronds
• 3/4–1 tsp salt, black pepper to taste

What each ingredient does:
Oil softens; onion anchors savoriness; fennel adds springlike aroma; garlic sweetens the finish; spices add warmth; carrots bring body and color; broth is your canvas; plant milk gives creaminess; acid sharpens; herbs lift; salt/pepper bring it all together.

Pro tip: Warm the milk separately before stirring in—adding cold milk can dull flavor and drop the temperature.

Substitutions & Swaps

Aromatics: Leek for onion; add a piece of celery if you’re short on fennel.
Protein: Blend in 1 cup cooked cannellini beans for extra creaminess.
Veg: Stir in a small peeled potato during simmer for more body.
Spices: Trade coriander/cumin for ginger and turmeric for a different profile.
Fats: Finish with a teaspoon of olive oil for shine.
Diet: Already vegetarian/DF; nut-free by using oat or soy milk; naturally gluten-free.
Time/Budget: Use baby carrots (no peeling) or frozen sliced carrots to save prep.

Equipment Notes

A 5-quart Dutch oven or soup pot maintains even heat. Immersion blender is convenient; a countertop blender achieves ultra-smooth texture—blend in batches and vent the lid. Keep a ladle and a heatproof cup handy for safe transferring.

Step-by-Step

1. Sauté base: Heat oil over medium. Add onion and fennel with a pinch of salt; cook 8–10 minutes until soft and translucent.
2. Bloom flavors: Add garlic, coriander, cumin, and paprika. Stir 30 seconds until aromatic.
3. Load carrots: Add carrot coins; stir to coat in the spice oil, 2 minutes.
4. Simmer: Pour in broth, raise heat to bring to a gentle boil, then reduce to a steady simmer; cook 20–25 minutes until carrots are completely tender.
5. Blend: Off heat, blend until ultra-smooth and glossy.
6. Finish: Return to pot; stir in warm plant-based milk. Add lemon juice or vinegar, thyme, and fennel fronds. Taste and adjust salt, pepper, and acidity.
7. Serve: Ladle into bowls; add a tiny sprinkle of herbs.

Doneness cues: The soup should be silky with no visible bits, and a spoon dragged across the surface leaves a brief track before closing.

Make-Ahead, Storage & Reheating

Prep aromatics and slice carrots up to 2 days ahead and refrigerate in airtight containers. Store finished soup 3–4 days in the fridge or freeze up to 3 months. Thaw overnight; reheat gently over low, adding a splash of broth or water if thick. Finish with a squeeze of lemon to restore brightness.

Batch-cooking other favorites? You’ll love the variety in our Soup Recipes.

How to Lighten / Make It Creamy

Lighter: Skip the milk; add extra broth and more lemon at the end. Creamier: Increase milk to 3/4 cup or blend in 1/2 cup cooked white beans. To avoid curdling, add milk off heat and don’t boil afterward.

Toppings, Garnishes & Finishes

Crunch: mini croutons, toasted pumpkin seeds, crispy shallots.
Fresh: dill, fennel fronds, thyme, chives.
Tang/Heat: lemon zest, mild chili oil, or a pinch of Aleppo pepper.
Microcopy: A sprinkle, a swirl, a squeeze—your three-second upgrade.

Sides & Pairings

Pair with a citrusy green salad, warm flatbread, or grilled cheese-style sandwiches with your preferred melty alternative. Sparkling water with lemon or a crisp white complements the bright flavors.

Scaling the Recipe

Double in an 8-quart pot and blend in batches; cool quickly by dividing into shallow containers. For half, keep liquid just covering the carrots for efficient blending.

Nutrition & Dietary Notes

Carrots supply beta-carotene and fiber; fennel offers aromatic compounds and more fiber. The soup is dairy-free and gluten-free as written. Choose oat or soy milk if avoiding nuts.

Troubleshooting

Lacks brightness? Add another teaspoon of lemon and a pinch of salt.
Too thick? Loosen with warm broth until it flows slowly from a ladle.
Too thin? Simmer a few minutes uncovered or blend in beans/potato.
Muted flavor? Warm a pinch of spices in oil and stir in; add fresh herbs.

FAQs

Can I use frozen or precut ingredients? Yes—frozen carrots and precut fennel reduce prep; extend simmer until tender.
What are the best herb swaps? Parsley, dill, or chives all work.
How do I keep the soup silky? Blend thoroughly; strain if you want ultra-smooth.
Can I make it nut-free? Use oat or soy milk.
How long does it keep? 3–4 days in the fridge; up to 3 months in the freezer.

Variations

Lemony Herb: Add zest plus extra thyme and dill at the end.
Spicy Chipotle: Blend in 1–2 tsp chipotle and balance with lemon.
Creamy Parmesan-Style: Finish with a sprinkle of your preferred aged cheese alternative and a splash more milk.

Chef Notes / Test Kitchen Tips

Let the carrots get truly tender—under-simmered carrots yield grainy soup. Vent the blender lid slightly and cover with a towel to release steam safely. Final acidity is key: add lemon or vinegar in small increments, taste, and stop right before you can “detect” the acid; you’ll just feel brightness.

Conclusion

This Spring Soup is light, velvety, and practical—one pot, straightforward timing, and ingredients you can grab anywhere. It keeps for days, making lunches effortless. If you make it, leave a note with your herb twist and save this to your Spring Soups Recipes board for easy weeknight wins.