Carrot & Fennel Soup

A Few Words…

One of my friends told me about this amazing soup recipe that I should try.

This fabulous recipe comes from The Monday Morning Cooking Club women of Sydney, Australia! An unbelievable unique group whose mission is to collect, test, and share recipes from the best cooks. Women after my own heart.

This fabulous recipe has so much flavor and is absolutely delicious! Don’t take my word for it, try it for yourself!

Carrot & Fennel Soup

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Serves 4-6


  • 1 fennel bulb, trimmed, fronds reserved
  • 4–5 carrots, peeled and sliced
  • 1/4 cup (60 ml) olive oil, divided
  • Sea salt and freshly ground black pepper
  • 1 tsp. fennel seeds
  • 1 onion, finely chopped
  • 1 tbs. tomato paste (concentrated puree)
  • 5 cups (1.25 litres) vegetable stock

Preheat the oven to 400°F (200 C).

Cut the fennel in half lengthways and then cut each half into wedges. Toss the carrot slices and fennel with 2 tablespoons of the olive oil and season well with salt and pepper.

Spread evenly on a baking tray and bake for 30–45 minutes, or until brown and tender. I like to line my baking sheet with parchment paper.

Meanwhile, toast the fennel seeds in a small frying pan over medium heat for 2–3 minutes, or until they turn lightly brown, then crush in a mortar and pestle.

Heat the remaining olive oil in a large saucepan over medium to high heat. Add the onion and crushed fennel seeds and cook for 10 minutes, or until the onion is soft and translucent. Reduce the heat to low and add the tomato paste, roasted vegetables and stock. Simmer for 10 minutes.

Season with salt and pepper and allow to cool slightly. Puree with a stick blender or in a blender.

Reheat and serve garnished with the reserved chopped fennel fronds.