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–+ servings
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
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Soup
Cuisine: Vegetarian
Calories: 135
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 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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