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Carrot Soup with Fennel Pesto

Wispy fennel fronds from the tops of fresh fennel bulbs are ground with fennel seeds to make a flavorful pesto.

Ingredients: 

Ingredient Set Name: 

Soup

Ingredients: 

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2 Tbs. olive oil
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1 medium leek, thinly sliced (1½ cups)
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4 large shallots, thinly sliced (1¼ cups)
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4 cloves garlic, minced (1½ Tbs.)
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1 cup dry white wine
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1¾ lb. carrots, sliced (4 cups)
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3 cups low-sodium vegetable broth

Ingredient Set Name: 

Pesto

Ingredients: 

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½ tsp. fennel seeds
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1 Tbs. chopped fennel fronds or fresh dill
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1 Tbs. pine nuts
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1 small clove garlic, minced
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⅛ tsp. sea salt
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2 Tbs. olive oil
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½ tsp. grated lemon zest

Instructions: 

1. To make Soup: Heat oil in saucepan over medium-high heat. Add leek and shallots, and sauté 4 minutes. Stir in garlic and wine; simmer 5 minutes. Add carrots, broth, and 2 cups water. Cover, reduce heat to medium-low, and simmer 45 minutes, or until carrots are tender.

2. To make Pesto: Heat fennel seeds in skillet over medium heat 3 to 4 minutes, or until seeds darken, shaking pan frequently. Transfer to bowl, and cool. Place in mortar and pestle, and pound until finely ground. Add fennel fronds, pine nuts, garlic, and salt, and pound to paste. Stir in oil and lemon zest.

3. Purée Soup in blender until smooth. Thin with up to 1 cup water, if necessary, to achieve desired consistency. Serve Soup garnished with Pesto.

Nutrition Information: 

Calories: 
219
Protein: 
3 g
Total Fat: 
15 g
Saturated Fat: 
2 g
Carbohydrates: 
20 g
Cholesterol: 
0 mg
Sodium: 
175 mg
Fiber: 
4 g
Sugar: 
8 g
Yield: 
Serves 6

Comments on this Recipe

I made the fennel pesto on the weekend minus the fennel seeds. I had picked a fennel bulb from our garden to make a salad and couldn't bear to feed the tops to the chickens! The pesto was delicious on crackers and stirred through pasta. I'm looking forward to trying it with the soup soon. I might add a couple of potatoes to make it a bit less "carroty" though...

fennel pesto carrot soup

the soup and pesto sound interesting,thanks for sharing