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Carrot and Fennel Soup

Carrot and Fennel Soup Recipe

1/4 cup olive oil
5 medium carrots, peeled and chopped
1 cup chopped fennel
3/4 cup chopped Vidalia onion
3/4 cup chopped celery
2 cloves garlic, minced
5 1/2 cups chicken broth, divided
1 teaspoon salt
1/2 teaspoon ground black pepper
Garnish: Fried Fennel (see download for recipe), fennel fronds

• In a large saucepan over medium heat, heat the oil. Add the carrots, fennel, onion, celery, and garlic, and stir to combine.

Cover pan. Cook until the onion is translucent, stirring occasionally, approximately 15 minutes.
• Add 4 1/2 cups broth, and bring to a simmer. Cover pan partially, and simmer until the carrots are very tender,

stirring occasionally, approximately 45 minutes. Remove from heat, and cool slightly.
• Using a blender and working carefully in batches, puree the soup until smooth. Return to pan,

and add remaining broth, a bit at a time, until you reach the desired consistency. Stir in the salt

and pepper.
• Garnish with Fried Fennel and fennel fronds, if desired.

Note: Soup can be served warm or cold. Soup can be stored, refrigerated, for up to 3 days.

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