Caramelised Fennel & Carrot Soup

Cooking time
Serves2 people
Caramelised Fennel & Carrot Soup

Sweet organic carrots roasted with a double-hit of fennel (veg and seeds), wedges of onion and a clove or two of garlic, till the whole lot is tender and caramelised. Blitzed with piping hot veg stock, this is a recipe for seasonal soup heaven.


  • 1 fennel bulb
  • 400g carrots
  • 1 onion
  • 2 garlic cloves
  • 1 tsp fennel seeds
  • 1 vegetable stock cube
  • Sea salt
  • Freshly ground pepper
  • 1 tbsp olive oil
  • 750ml boiling water

Prep: 10 mins | Cook: 25 mins

Buy the ingredients to start making your own
Add Ingredients To Basket


1. Preheat your oven to 200C/Fan 180C/Gas 6. Trim the root and dry tops from the fennel (save any green fronds for later) and halve vertically. Cut roughly into 1cm slices. Scrub the carrots and cut into small chunks. Peel the onion and slice into wedges.
2. Scatter the sliced vegetables onto a large roasting tin and sprinkle over the fennel seeds and a good pinch of salt and pepper. Tuck in the unpeeled garlic cloves. Pour over 1 tbsp oil and toss well till coat evenly. Slide into the oven and roast for 25 mins, till caramelised around the edges and tender.
3. Pour 750ml boiling water into a jug and crumble in the stock cube. Whisk well with a fork till well combined.
4. When the vegetables are cooked, transfer them into a pan and pour over the stock. Use a stick blender to whizz into a smooth soup. No stick blender? No problem, simply transfer the vegetables and stock to a food processor (in batches if necessary), and blend.
5. Ladle the soup into bowls. Scatter over any reserved fennel fronds and serve..
Shopping List
Add main ingredients to basket
Kitchen Cupboard
Add cupboard ingredients to basket

Make a list of your favourite things by clicking on the heart. This will come in handy when placing your orders.

Start your favourites list now New to Abel & Cole? Sign up here

Back to the shop