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Fennel and Carrot Soup

Fennel and Carrot Soup

A silky, subtly sweet little number that makes fall vegetables feel downright swanky.


  • 6 tablespoons unsalted butter, divided
  • 1 large fennel bulb, thinly sliced
  • 1 small onion, thinly sliced
  • 2 carrots, peeled, chopped
  • 1 small Yukon Gold potato, peeled, halved
  • Kosher salt and freshly ground black pepper
  • 4 cups low-sodium vegetable broth
  • ¼ cup coarsely chopped roasted chestnuts from a jar
  • 1 tablespoon pure maple syrup

Recipe Preparation

  • Heat 4 Tbsp. butter in a large heavy pot over medium. Add fennel, onion, carrots, potato, thyme, and bay leaf; season with salt and pepper. Reduce heat to medium-low, cover, and cook, stirring occasionally and reducing heat if needed, until vegetables are soft but not browned and have released their moisture, 45–60 minutes (this will give them deep flavor).

  • Add broth, bring to a boil, and season with salt and pepper. Reduce heat and simmer until potato is falling apart, 8–10 minutes. Let cool slightly. Remove herbs.

  • Working in batches, purée in a blender until smooth. Strain into a clean pot; season with salt and pepper.

  • Heat remaining 2 Tbsp. butter in a small saucepan over medium. Add chestnuts and cook, stirring often, until butter is browned and chestnuts are toasted, about 4 minutes.

  • Mix crème fraîche and maple syrup in a small bowl. Serve soup topped with maple crème fraîche and chestnuts.

  • DO AHEAD: Soup can be made 3 days ahead. Cover and chill.

Nutritional Content

Calories (kcal) 218 Fat (g) 15 Saturated Fat (g) 9.5 Cholesterol (mg) 44 Carbohydrates (g) 18 Dietary Fiber (g) 5 Total Sugars (g) 6 Protein (g) 2 Sodium (mg) 135Reviews SectionSubbed pecans for the chestnuts since I had them on hand and greek yogurt for creme fraiche - still tasted absolutely amazing. 10/10 would make againI made this recipe for Thanksgiving dinner and it was such a hit! I nixed the creme fraiche (my sister is dairy free, so I also used avocado oil) and maple syrup at the end, but kept the chestnuts in and they perfectly complement the flavors in the soup so I would not skip out on including those. Definitely would make again because it's very straightforward to make but the flavors are incredible.

Watch the video: How to Make Fennel Soup: Chop Carrots for Fennel Soup (September 2021).