Spiced Carrot Ginger and Fennel Soup

Spiced Carrot Ginger and Fennel Soup
Spiced Carrot Ginger and Fennel Soup is perfect to enjoy when the weather gets cold!

If you are anything like us, you are really into soups this time of the year! The most important thing to us with any soup is flavor, flavor, flavor! And this Spiced Carrot Ginger and Fennel Soup has layers of flavors that will leave you licking the bowl and heading back for seconds! This is a nice light and healthy option that can be made as an appetizer soup or as a dinner serving.

The Humble Carrot

When fall starts, it seems like pumpkin becomes the dominant orange vegetable. Sweet potatoes and squash (like acorn and butternut) also get quite a few headlines. But the humble carrot always seems to be relegated to beef stew, a base for stock or baby food.

There’s a reason why carrots are in a classic mirepoix and are part of the foundation in almost every quality stock! They’re amazing vegetables. So let’s get away from the pumpkin or butternut squash soup for a bit and roll out this carrot soup!

I will admit that carrot soup was never something that got me too excited. But when fall blows into town, and you need a break from super-heavy comfort food, this soup delivers.

The Key to an Amazing Carrot Soup

This is more than just a carrot soup, though.

This isn’t just a carrot puree…no way. It’s packed with flavor and has some interesting ingredients that aren’t often found in soups like this. It’s also easy and nobody should have problems finding carrots!

A few important additions and techniques that make this soup really pop!

  1. Ginger.
    In the end it is quite subtle, but it really brightens up the carrots.
  2. Fennel and Spices.
    Secondly, fresh fennel bulb is roasted and added to the soup, bringing a nice flavor addition that is further complimented by a little star anise and toasted fennel seeds. I’m a huge fan of fennel and the addition here is fantastic!
  3. Roasting.
    Last, using the technique of roasting half of the carrots helps intensify and deepen the flavor of the soup. Just like most vegetables, there is a lot more water in a carrot than you think, and if it goes directly into the soup, the water goes with it! Roasting softens the carrot, maybe even a tiny bit of caramelization as well, but it also evaporates some water that allows the soup to have more carrot punch.

Can I make it vegan?

You betcha! And we don’t say that much about our recipes, but this one is quite easy to modify. Swapping out the butter for olive oil is completely acceptable, and you can easily use coconut cream in place of the heavy cream in this recipe without losing or significantly changing the flavor profile.

Spiced Carrot Ginger and Fennel Soup
This Spiced Carrot Ginger and Fennel Soup is easy to make vegetarian/vegan if desired!


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Spiced Carrot Ginger and Fennel Soup

5 from 5 votes
Recipe by Angela and Mark Course: AppetizersCuisine: AmericanDifficulty: Easy


Prep time


Cooking time


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This can either be made as a dinner soup (serves 4) or an appetizer soup (serves 8).


  • 1 tsp 1 fennel seeds

  • 1 1 star anise

  • 5 5 allspice berries

  • 1 tsp 1 lemon zest

  • 1 Tbsp 1 ginger juice

  • 4 cups 4 (about 1 liter) vegetable stock (or chicken stock)

  • 1/2 1/2 bulb (2/3c, 75g) chopped fennel

  • 5 5 large carrots, peeled and chopped (750g) – divided

  • 1 Tbsp 1 (14g) Butter

  • 1 1 medium-large onion, diced (200g)

  • Pinch of kosher salt & black pepper

  • 1 tsp 1 lemon juice

  • 3/4 cup 3/4 (175g) heavy cream (or cream alternative if desired)

  • Garnish
  • Swirl of crème fraîche (or sour cream)

  • chopped toasted pistachios

  • Parsley

  • Fennel fonds


  • Preheat the oven to 375°F.
  • Toast the fennel seeds in a dry skillet for about 2-3 minutes over medium heat – just until fragrant. In a piece of cheesecloth, wrap the star anise and allspice and tie to secure, making a sachet. Grate a large knob of ginger with a box grater. Squeeze the grated ginger in a cheesecloth to obtain the ginger juice. Discard the solids.
  • In a medium stockpot, add the fennel, anise and allspice, lemon zest, and ginger juice to the stock. Add half of the carrots. Warm the stock over medium heat, then reduce to a simmer.
  • In the oven, roast the fennel for 10 minutes and the other half of the carrots for 20 minutes then remove and add to the simmering stock.
  • Over medium heat in a skillet, sauté the onion in butter until soft – about 4-5 minutes. Add the onions to the stock also.
  • Simmer the soup, covered, for about 45 minutes – until the carrots are quite soft. Remove the sachet (or if you do not make one, pull the anise and allspice out of the soup) and discard. Add the salt, pepper, and lemon juice.
  • Using an immersion blender or a regular blender, puree the soup until smooth. Stir in the cream and let simmer for 15 more minutes. Taste for seasoning and add salt if needed.
  • Garnish with a swirl of crème fraîche, toasted pistachios, fennel fond, and parsley as desired.

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Join the Conversation

  1. The recipe was delicious. My husband and I both were worried because carrot juice is gross BUT we were so surprised the star anise really comes through is the final product which was a nice taste addition. I will definitely be making this again for family when they come to visit. Homemade artisan bread was a great side for dipping too.

    1. Angela and Mark Author says:

      So happy to hear you loved this soup as much as we do! Thanks for giving our recipe a try!

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