Caramelized Carrot Soup with Fennel is a light soup with brightness from cilantro and fennel. It makes a great whole food plant-based appetizer or light meal.
Carrots! If you've followed my blog for a while you know that I have a love affair with carrots. They are one of my favorite foods!
Carrots are incredibly delicious. They're both sweet and savory. And they're filled with tons of nutrients.
Pro tip: Foods with bright color have the most nutrients. Carrots definitely fit in that category with their vibrant orange coloring. So good for you!
What's great about carrots is that you don't only have to eat them raw. Cooked carrots taste so much sweeter than raw carrots. It's amazing how versatile they are.
In this Caramelized Carrot Soup we'll cook the carrots until they are nice and sweet for an amazingly delicious flavor. We'll also add some carrot juice - who doesn't want more carrots?!
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Ingredient Notes
- Carrots: The star of the dish! Be sure to buy whole carrots, not baby carrots. And peel or wash your carrots before you use them.
- Yellow Onion: The onion helps create a caramelized flavor. You can also sub a white or red onion.
- Vegetable Broth: Buy vegetable broth with no added sugar or preservatives. If you're feeling fancy, make your own!
- Carrot Juice: I don't own a juicer, so I just bought a jar of carrot juice. But feel free to purchase extra carrots and make your own juice.
- Herbs & Spices: Chopped fresh cilantro, ground cumin, fennel seeds. These guys add freshness and depth of flavor to the soup.
- Lemon Juice: A bit of acid helps balance the sweetness of the carrots and onion.
- Sliced Almonds: For a nice crunch on the top.
How to make Caramelized Carrot Soup with Fennel
Step 1. Chop the carrots into small rounds and slice the onion.
Step 2. Add the carrots and onion to a pot with ¼ cup of the vegetable broth. Cook until the onion is tender, stirring occasionally, around 8 minutes.
Step 3. Add the carrot juice, remaining ½ cup of vegetable broth, cilantro, cumin, fennel seeds, and lemon juice. Bring to a boil then reduce to a simmer and let cook for 15 minutes, until the carrots are soft.
Step 4. Meanwhile, toast the almonds on medium-low heat until lightly browned and fragrant.
Step 5. Transfer the soup to a food processor and blend until smooth.
Step 6. Serve the soup topped with cilantro and the toasted almonds. Enjoy!
Recipe Prayer
Thank you God for this soup. Allow us to enjoy this soup and help it to nourish our bodies. Amen.
Related Recipes
Love soup? Me too! Try some of my other favorite soup recipes:
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📖 Recipe
Caramelized Carrot Soup with Fennel
Ingredients
- 1 ½ Pounds Carrots
- 1 Large Yellow Onion
- ¾ Cup Vegetable Broth divided
- 3 Cups Carrot Juice
- ½ Cup Chopped Cilantro
- 1 Tablespoon Ground Cumin
- 1 Tablespoon Fennel Seeds
- 2 Tablespoons Lemon Juice
- ½ Cup Sliced Almonds
Instructions
- Chop the carrots into small rounds and slice the onion.
- Add the carrots and onion to a pot with ¼ cup of the vegetable broth. Cook until the onion is tender, stirring occasionally, around 8 minutes.
- Add the carrot juice, remaining ½ cup of vegetable broth, cilantro, cumin, fennel seeds, and lemon juice. Bring to a boil then reduce to a simmer and let cook for 15 minutes, until the carrots are soft.
- Meanwhile, toast the almonds on medium-low heat until lightly browned and fragrant.
- Transfer the soup to a food processor and blend until smooth.
- Serve the soup topped with cilantro and the toasted almonds. Enjoy!
Nutrition
Nutrition information is an estimate.
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