The Coziest Fennel Carrot Potato Soup Recipe for Chilly Days

Crafting a hearty fennel carrot potato soup brings comfort to chilly evenings with minimal effort.

Aromatic vegetables dance together in a warm, creamy blend that promises satisfaction.

Winter’s chill melts away as each spoonful carries deep, earthy flavors.

Crisp fennel adds a subtle anise note that transforms this simple soup into something special.

Potatoes provide a velvety texture that hugs your palate with gentle warmth.

Fresh carrots contribute a natural sweetness that balances the dish perfectly.

You’ll find this recipe both nourishing and delightfully easy to prepare.

Grab a ladle and savor every spoonful of pure, homemade goodness.

Why Fennel Carrot Potato Soup Feels So Nourishing

• Savor Hearty Nutrition: Packed with sweet potatoes, carrots, and fennel, this soup delivers a powerhouse of vitamins and minerals that boost your immune system and provide essential nutrients.
• Master Simple Cooking Techniques: The recipe requires basic kitchen skills like sautéing, simmering, and blending, making it perfect for home cooks looking to improve their culinary confidence.
• Create Comforting One-Pot Meal: Prepare a complete, satisfying dish using just a single saucepan, which means minimal cleanup and maximum flavor with minimal kitchen effort.
• Customize with Ease: Adapt the soup by swapping ingredients or adjusting spices to suit dietary preferences, making it versatile for vegetarians, health-conscious diners, and adventurous food lovers.

Ingredients for Cozy Fennel Carrot Potato Soup

• Fennel Seeds: Aromatic seeds that provide a subtle licorice-like flavor to the soup.
• Carrots: Sweet root vegetables that add vibrant color and natural sweetness.
• Sweet Potato: Creamy and nutritious vegetable that gives the soup a rich, smooth texture.
• Apple: Adds a hint of sweetness and subtle tartness to balance the flavors.
• Vegetable Broth: The liquid base that helps cook the vegetables and creates the soup's foundation.

• Curry Powder, Bay Leaf: Warm spices that enhance the overall depth and complexity of the soup.
• Lemon Juice, Salt, White Pepper: Ingredients that brighten and balance the soup's flavor profile.

• Butter: Provides richness and helps sauté the vegetables.
• Rice: Adds body and helps thicken the soup.
• Parsley: Fresh herb used as a bright, fresh garnish to finish the soup.

How to Make Fennel Carrot Potato Soup Easily

Step 1: Melt Butter and Toast Fennel Seeds

Heat a large saucepan over medium-high. Melt butter and add fennel seeds, stirring constantly until they become fragrant and lightly golden, about 2-3 minutes.

Step 2: Sauté Vegetables

• Carrots
• Sweet potato
• Apple

Sauté the vegetables for 5 minutes, allowing them to soften and develop a rich flavor.

Step 3: Create Soup Base

• Rice
• Bay leaf
• Curry powder

Bring the mixture to a rolling boil, then reduce heat to low, cover the pan, and let it simmer gently for 30 minutes until vegetables and rice become tender.

Step 4: Blend and Smooth

Remove the pan from heat and discard the bay leaf. Let the soup cool slightly.

Carefully transfer the soup to a blender and puree in batches until completely smooth and creamy.

Step 5: Season and Finish

Return the blended soup to the pan.

• Lemon juice
• Salt
• White pepper

Simmer over medium heat for an additional 5 minutes to warm through and meld the flavors.

Step 6: Serve and Garnish

Ladle the soup into bowls and sprinkle with freshly minced parsley.

Serve hot and enjoy the comforting, aromatic soup.

Helpful Tips for Perfectly Blended Soup

• Toast fennel seeds carefully to release their nutty, aromatic flavor without burning, ensuring a delicate base for the soup.
• Choose sweet potatoes with bright orange flesh for maximum sweetness and rich nutritional content.
• Blend soup in small batches to achieve a silky, smooth texture without splashing hot liquid.
• Add lemon juice at the end to brighten flavors and balance the earthy vegetable notes.
• Consider substituting dairy-free butter for vegan dietary needs while maintaining the recipe's original depth of taste.

Tasty Ideas to Switch Up This Soup

• Rustic Roasted Veggie Soup: Replace apple with roasted red bell peppers and add smoked paprika for deeper flavor complexity.
• Mediterranean Herb Infusion: Swap curry powder with oregano and thyme, include chopped fresh rosemary during sautéing for an aromatic Mediterranean-style soup.
• Spicy Coconut Fusion: Incorporate coconut milk instead of vegetable broth, add ginger and red chili flakes for a warm, creamy, and spicy version of the original recipe.
• Protein-Packed Variation: Stir in cooked quinoa or white beans during final simmering stage to boost protein content and create a more substantial meal.

Sides That Pair Well with This Hearty Soup

• Pair with Crisp Chardonnay: Select a medium-bodied Chardonnay with subtle oak notes that complement the soup's creamy texture and enhance its delicate fennel and sweet potato flavors.
• Serve with Rustic Sourdough Bread: Choose a hearty, crusty sourdough to provide a perfect textural contrast and absorb the soup's rich, aromatic broth while adding a tangy undertone.
• Match with Herb-Roasted Chicken: Prepare a simple roasted chicken seasoned with thyme and rosemary to create a protein-rich companion that balances the soup's vegetable-forward profile.
• Combine with Goat Cheese Crumbles: Sprinkle tangy, creamy goat cheese on top of the soup to introduce a bright, acidic element that cuts through the soup's warmth and adds complexity.

Save and Reheat Fennel Carrot Potato Soup Properly

• Refrigerate: Store leftover soup in an airtight container in the refrigerator for up to 4 days. Cool completely before sealing to prevent bacterial growth.
• Freeze: Pour cooled soup into freezer-safe containers, leaving 1-inch space for expansion. Freeze for 2-3 months. Label with date and contents.
• Microwave Reheating: Transfer desired portion to microwave-safe bowl. Heat in 30-second intervals, stirring between each interval until soup reaches 165°F. Add splash of broth if too thick.
• Stovetop Reheating: Pour soup into saucepan. Warm over medium-low heat, stirring occasionally. Add water or broth if needed to restore original consistency. Heat until steaming and thoroughly warm.

Common Questions About This Root Veggie Soup

• Can I use different types of potatoes in this soup?

Yes, you can substitute sweet potatoes with regular potatoes like Yukon gold or russet, which will slightly change the soup’s flavor and texture.

• Is this soup vegetarian and gluten-free?

Absolutely! The recipe uses vegetable broth and naturally gluten-free ingredients, making it suitable for vegetarian and gluten-free diets.

• How can I make the soup more protein-rich?

Add cooked white beans, lentils, or shredded chicken during the blending process to increase protein content without changing the soup’s core flavor profile.

• What if I don't have fennel seeds?

Replace fennel seeds with cumin seeds or caraway seeds for a similar aromatic profile, though the taste will be slightly different from the original recipe.

Fennel Carrot Potato Soup Recipe

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4.6 from 22 reviews

• Total Time: 50 minutes
• Yield: 6 1x

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Description

Hearty “Fennel Carrot Potato Soup” blends rustic Mediterranean flavors with comforting warmth. Silky smooth vegetables create a delightful balance of earthy and sweet notes you’ll savor down to the last spoonful.

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Ingredients

Scale 1x2x3x

Vegetables and Roots:

• 1.5 pounds carrots, sliced
• 1 medium sweet potato, peeled and cubed
• 1 medium apple, peeled and cubed
• 1/2 teaspoon fennel seed

Broth and Liquid:

• 3 cans (14.5 ounces each) vegetable broth
• 1 tablespoon lemon juice

Seasonings and Extras:

• 1 tablespoon butter
• 2 tablespoons uncooked long grain rice
• 1 bay leaf
• 1/4 teaspoon curry powder
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• 2 tablespoons minced fresh parsley

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Instructions

1. Heat butter in a large saucepan over medium-high temperature, creating a sizzling base for the aromatic soup.
2. Toast fennel seeds for 2-3 minutes, stirring continuously until they release a fragrant, nutty essence.
3. Introduce diced carrots, sweet potato, and apple to the pan, sautéing for 5 minutes to develop rich, caramelized flavors.
4. Pour vegetable broth into the pan, then add rice, bay leaf, and curry powder to build a complex flavor profile.
5. Bring the mixture to a rolling boil, then reduce heat, cover, and let simmer for 30 minutes until vegetables and rice become tender and fully cooked.
6. Remove bay leaf from the soup, eliminating any potential woody undertones.
7. Allow the mixture to cool slightly to prevent potential burns during blending.
8. Carefully purée the soup in batches until achieving a silky, smooth consistency.
9. Transfer the blended soup back to the pan, incorporating lemon juice, salt, and white pepper for a balanced taste.
10. Gently reheat the soup over medium heat for 5 minutes, ensuring a warm and inviting temperature.
11. Finish by sprinkling freshly minced parsley on top, adding a bright, fresh garnish before serving.

Notes

• Toasting fennel seeds unlocks their nutty, aromatic flavor, creating a deeper taste profile for the soup.
• Choose sweet potatoes with smooth, firm skin to ensure maximum sweetness and smooth texture when blending.
• For a lighter version, substitute butter with olive oil and use low-sodium vegetable broth to reduce overall calories.
• Consider adding a dollop of Greek yogurt or coconut cream when serving for extra richness and a creamy finish.

• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Category: Dinner, Appetizer, Snacks
• Method: Simmering
• Cuisine: French

Nutrition

• Serving Size: 6
• Calories: 115
• Sugar: 4g
• Sodium: 400mg
• Fat: 3g
• Saturated Fat: 1g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 23g
• Fiber: 5g
• Protein: 3g
• Cholesterol: 0mg