Carrot, Orange and Fennel Soup

Carrot, Orange, and Fennel Soup Recipes, Soups

Carrot, Orange and Fennel Soup

(inspired by Bella’s Carrot, Orange, and Fennel Soup by Rebecca Katz)
Serves 6


2 tblsp Avocado oil, organic
1 cups Yellow onions, chopped
1 cups Fennel, organic, chopped
3 lbs Carrots, organic, chopped into 1 inch pieces
1 tsp Orange zest
0.5 tsp Cumin, ground
0.3 tsp Cinnamon, ground
0.3 tsp Allspice, ground
8 cups Vegetable broth or water
1 tblsp Orange juice, freshly squeezed
2 tsp Lemon juice, freshly squeezed
0.3 tsp Grade A Dark Amber maple syrup
Sea salt to taste


  1. Heat the avocado oil in a soup pot over medium heat, then add the onion, fennel, and a
    pinch of salt and sauté until golden, about 4 minutes. Stir in the carrots, orange zest,
    cumin, cinnamon, allspice, and pinch of salt and sauté until well combined. Pour in some
    broth to saute and cook until the liquid is reduced by half.
  2. Add the remaining broth and another pinch salt and cook until the carrots are tender, about
    20 minutes.
  3. In a blender, puree the soup in batches until very smooth (use the immersion blender),
    each time adding the cooking liquid first and then the carrot mixture. If need be, add
    additional liquid to reach the desired thickness.
  4. Return the soup to the pot over low heat, stir in the orange juice, lemon juice, maple syrup,
    and a pinch of salt, and gently reheat slowly. Taste. Does it need a squeeze of lemon, a
    pinch or two of salt, or a drizzle of maple syrup?