Carrot-and-Fennel Soup
Updated Nov. 15, 2022
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons unsalted butter
- 1medium fennel bulb, trimmed and thinly sliced; fronds reserved
- 1½pounds carrots, peeled and thickly sliced
- 1large garlic clove, thinly sliced
- 1teaspoon salt, or to taste
- â…“cup fresh orange juice
- ¼cup sour cream
- Freshly ground black pepper, to taste
Nutritional analysis per serving (6 servings)
120 calories; 6 grams fat; 3 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 16 grams carbohydrates; 5 grams dietary fiber; 8 grams sugars; 2 grams protein; 423 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a 3-quart heavy saucepan, over medium heat, melt the butter until foamy. Add the fennel slices and cook, stirring, until softened. Add the carrots and garlic and cook another minute. Pour in 6 cups of water and season with salt. Simmer, covered, until the carrots are very tender, about 20 minutes.
- Step 2
Remove the soup from the heat and stir in the orange juice, sour cream and reserved fennel fronds. Use the back of a spoon to mash some of the carrots and fennel, but leave the soup chunky. Season with salt and pepper.
Private Notes
Comments
I would sub vegetable stock for water since I found the base a bit thin.
I blended this soup. It's excellent.
I've been making this soup for years & love it. But it needs a bit of a kick. I make a sweet & sour version: at the very end add a bit more orange juice, rice wine vinegar (1 Tbsp - or more if you like it tangy), 3 Tbsp Brown Sugar and some cayenne to taste. You can add sour cream if you like but it's not really necessary. (Serve on the side?)
It was a bit thin so next time I would start with only 4 cups of water and add more as needed. I loved the subtle flavors but ended up blending it all for a smooth texture. I also topped it with garlic croutons.
I've been making this soup for years & love it. But it needs a bit of a kick. I make a sweet & sour version: at the very end add a bit more orange juice, rice wine vinegar (1 Tbsp - or more if you like it tangy), 3 Tbsp Brown Sugar and some cayenne to taste. You can add sour cream if you like but it's not really necessary. (Serve on the side?)
I usually like bold flavors but this delicate flavor was very nice. Used vegetable broth instead and also found that I liked it better without the sour cream.
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