Soups

February 22, 2021

Caramelized Carrot Soup with Fennel

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.

Caramelized Carrot Soup with Fennel

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?!

Let's jump in!

Caramelized Carrot Soup with Fennel

Ingredients

  • 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.

Caramelized Carrot Soup with Fennel

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 1/4 cup of the vegetable broth. Cook until the onion is tender, stirring occasionally, around 8 minutes.

Step 3. Add the carrot juice, remaining 1/2 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!

Caramelized Carrot Soup with Fennel

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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Caramelized Carrot Soup with Fennel

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.

Author:

Elizabeth

Serves:

4

Prep:

10

min

cook:

35

min

total:

45

min

Ingredients

  • 1 1/2 Pounds Carrots
  • 1 Large Yellow Onion
  • 3/4 Cup Vegetable Broth, divided
  • 3 Cups Carrot Juice
  • 1/2 Cup Chopped Cilantro
  • 1 Tablespoon Ground Cumin
  • 1 Tablespoon Fennel Seeds
  • 2 Tablespoons Lemon Juice
  • 1/2 Cup Sliced Almonds

Instructions

  1. Chop the carrots into small rounds and slice the onion.
  2. Add the carrots and onion to a pot with 1/4 cup of the vegetable broth. Cook until the onion is tender, stirring occasionally, around 8 minutes.
  3. Add the carrot juice, remaining 1/2 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.
  4. Meanwhile, toast the almonds on medium-low heat until lightly browned and fragrant.
  5. Transfer the soup to a food processor and blend until smooth.
  6. Serve the soup topped with cilantro and the toasted almonds. Enjoy!

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January 16, 2022
Tracy Henry
Made this tonight. Absolutely delicious Elizabeth. You got this one just right!
Oh yay! I'm so glad you enjoyed it :)
January 16, 2022
L Collins
Hi Could you please confirm two things:1. The amount of salt. Seems like too much. 2. The directions say there is lemon juice in the dressing but it’s not listed under ingredients. ThanksL.
Hi there! Confirming that the two teaspoons of salt in the dressing is correct. I didn't salt the cauliflower when roasting it or the salad after it was done, so this amount of salt was perfect. If you're concerned about it you can decrease the amount of salt in the dressing and then add more at the end if you need it. As for the lemon juice, SO sorry about that! It was a typo in my directions and I've removed it now. Hope this helps :)
December 20, 2021
Martha
This looks lovely! Do you have a recipe for the red pepper hummus also? Thank you!
Hi Martha! I don't have a recipe for red pepper hummus on my site. I suggest taking a traditional hummus recipe and blending in roasted red pepper.
November 22, 2021
Amanda J Lehmann
I tried these and they were delicious! A bit dense but flavorful and the "buckeye" blend of peanut and chocolate was on point! Recommend!
Yay! I'm so glad you liked them! -- Elizabeth
December 6, 2021
Grace
Hi, these look amazing. I was wondering, could I used powdered peanut butter in place of creamy for the recipe? thanks
Hi Grace! There is already some powdered peanut butter in this recipe, so adding more might make the texture more gluey. Also, the real peanut butter adds some fat, which helps create flavor. That said, if you want to use powdered peanut butter, I would suggest mixing it with a high-fat liquid like coconut cream and then measuring out 2/3 cup. Hope this helps! Let me know how it goes :) -- Elizabeth
November 15, 2021
Becky
You mention using vegetable broth in your introduction but it isn’t included in the recipe
Hi Becky - thanks for pointing this out. I have removed mention of vegetable broth from this post. You do not need any vegetable broth. The mushrooms will release natural liquid which will prevent any sticking. -- Elizabeth
September 23, 2021
Tracy Henry
Hi Elizabeth, LOVE you recipes. Please keep them coming. :)I was wondering, can you share what is the vegan chocolate bar you used in this recipe?
August 28, 2021
Henry (Hank) Mader
thank you for the oil free recipe. I'm getting introduced to wild Bolete mushrooms here in Colorado, and everyone sautes Bolete's in butter or olive oil. I'm on a veggie, oil free regimen for heart health reasons. and your recipe suggestion may fill the bill. I can't wait to give it a try.
August 13, 2021
Lindsey Kuhn
This is so fun! Loving your creamy photography :)
August 13, 2021
Lindsey Kuhn
This looks incredible! So yummy and pretty photography