This is a lovely soup, mild yet flavorful with a lovely creamy consistency and a bright color.

Carrot, Fennel and Orange Soup

Yield: 4 servings


  • 1 small fennel bulb, cleaned and sliced
  • 2 tablespoons oil
  • 4 cups carrots, peeled and sliced
  • 1-2 tablespoons fennel seeds, ground
  • 1 clove garlic, minced
  • 4 cups water
  • salt and pepper
  • 1/2 cup fresh orange juice (from 2 oranges)

Carrot, Fennel and Orange Soup


  1. Heat the oil in a large soup pot.
  2. Add the sliced fennel, garlic and sliced carrots.
  3. Saute the vegetables until they begin to soften.
  4. Add the water, salt and pepper and 1 tablespoon ground fennel seeds.
  5. Bring to a boil, then turn down to a soft simmer.
  6. Cook the soup until the vegetables are soft (about 15-20 Minutes).
  7. Add the orange juice and puree the soup to a smooth creamy consistency.
  8. Season to taste with additional, salt, pepper or fennel.
  9. We garnished the soup with a drizzle of balsamic vinegar and fennel seeds.