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A silky carrot and fennel soup with a hint of fresh squeezed orange juice that's topped with shaved Parmesan and fresh herbs. It's warming and delicious and just the thing for these snowy winter days.
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Carrot and Fennel Soup with Orange and Herbs
Prep Time
10 mins
Cook Time
45 mins
 
A silky carrot and fennel soup with a hint of fresh squeezed orange juice that's topped with shaved Parmesan and fresh herbs. It's warming and delicious and just the thing for these snowy winter days.
Recipe Type: Soup
Keyword: carrot and fennel soup
Makes: 8 servings
Author: Elizabeth Stark
Ingredients
  • 4 tablespoons extra virgin olive oil, divided
  • 1 yellow onion, diced
  • 1 small bulb fennel, woody green stems removed, cored, and thinly sliced (about 2 cups sliced)
  • 2 pounds carrots, washed, peeled, and sliced into ¼ inch thick half moons (about 4 cups sliced)
  • 4 cloves garlic, smashed, peeled, and minced
  • 1/2 teaspoon sea salt, plus more to taste
  • 1 teaspoon coriander seed
  • 1 teaspoon cumin seed
  • 1 teaspoon spicy Hungarian paprika, plus more for garnish
  • 4 cups vegetable broth
  • 1 tablespoon orange zest
  • 1 tablespoon apple cider vinegar
  • 1/2 cup freshly squeezed orange juice
  • ¼ cup thinly shaved Parmesan, use a vegetable peeler to create paper thin slices, plus more for garnish
  • 1 tablespoon minced thyme leaves, plus more for garnish
  • 1 tablespoon minced fennel fronds, plus more for garnish
Instructions
  1. Using a mortar and pestle or spice grinder, grind cumin and coriander seeds and set aside.
  2. In a large 5-quart Dutch oven or stock pot, heat 2 tablespoons olive oil over medium heat. Add onion and fennel and sauté 10 minutes, stirring occasionally. Add carrots, garlic, 1/2 teaspoon sea salt, and all of the spices, and sauté 10 minutes more.
  3. Add the broth. Bring mixture to a gentle boil, then turn heat to medium-low heat for a gently bubbling simmer. Cook 20 minutes. Add the remaining 2 tablespoons olive oil, orange zest and juice, apple cider vinegar, and Parmesan. Working carefully, use a blender or immersion blender to blend soup to a silky smooth texture.
  4. Pour soup back into the cooking pot and reheat over medium-low heat. Add the herbs and sea salt to taste.

  5. Ladle into bowls and serve with a few Parmesan shavings, fresh herbs, paprika, and a drizzle of olive oil.

Recipe Notes

I like the way the Parmesan rounds out the flavor of this soup, but it can easily be made vegan by omitting the cheese.