Thursday, January 9, 2014

Throwback Thursday: Roasted Carrot & Fennel Soup

"Throwback Thursday: Taking you back through the past 6 years by highlighting some of my favorite blog posts"

By: The Food Hunter

I saw this Roasted Carrot and Fennel Soup in the November 2008 edition of Gourmet magazine. The idea of blending fennel and carrots into a soup intrigued me. So I decided to try it.

Since then I've made this particular soup on several occasions; always with great results. This last time I decided to switch things up a bit and used fennel pollen in the olive oil drizzle. It's much easier than grinding fennel seed and I love Pollen Ranch's Fennel Pollen 

Now you can watch it being made at Just Cook It  with Mario & Bill.

Carrot Fennel Soup
(printable recipe)
Serves 6

2 medium fennel bulbs with fronds
1 lb carrots, quartered lengthwise
1 garlic clove
5 tablespoons extra-virgin olive oil, divided
1/2 teaspoon sugar
2 1/2 cups chicken stock
2 1/2 cups water
2 teaspoons fennel pollen

Preheat oven to 450°F with rack in lowest position.

Chop enough fennel fronds to measure 1 tablespoon and reserve. Discard stalks and remaining fronds. Slice bulbs 1/4 inch thick and toss with carrots, onion, garlic, 3 tablespoons oil, sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread in a 4-sided sheet pan and roast, stirring occasionally, until browned and tender, 25 to 30 minutes.

Blend half of vegetables in a blender with broth until very smooth. Transfer to a medium saucepan. Repeat with remaining vegetables and water. Thin to desired consistency with extra water and simmer 2 minutes. Season with salt and pepper.

Meanwhile stir fennel pollen into remaining 2 tablespoons oil.

Serve soup drizzled with fennel oil and sprinkled with reserved fronds.


  1. Sounds great! I might try it, cutting the volume in half though.

  2. NO WAY! I am totally tuning in to see you! You’re going to get super-famous and get your own cooking show, aren’t you? That will be acceptable only if you promise to keep designing my blogs.

  3. Thanks for sharing! It's a great recipe and perfect for this cold weather we are having here in Pittsburgh. We hope your readers enjoy us making it on Just Cook It Radio as much as we did!