Spring Soup — Easy Spring Carrot & Fennel Soup (One-Pan, 55 Minutes)

Quick Facts

Time: 55 minutes • Yield: 4–6 bowls • Skill: Easy • Method: One-pot stovetop, blend • Diet: Vegetarian, DF, vegan-friendly

Craving more light bowls? Browse our Spring Soup Recipes for fresh, veggie-forward ideas.

Introduction

Spring Soup is the simple answer when you’re craving something cozy yet light. After a long day, this smooth carrot and fennel soup slides onto the table with minimal fuss, a bright orange glow, and a whisper of herbs. The flavor is clean and fragrant—sweet carrots, anise-kissed fennel, gentle garlic—finished with just enough plant-based milk to make it silky without weighing it down. The texture is velvety, the finish fresh, and it’s perfect for anyone mapping out Spring Soup Ideas, a relaxed Sunday Soup routine, or a week of healthy lunches. If you’ve been hunting for Spring Vegetable Soup inspiration that’s simple and reliable, this one hits the mark for meal-prep, family-friendly dinners, and budget-minded cooking.

Why You’ll Love It

• Weeknight-easy: one pot, clear timing, and straightforward steps.
• Flexible: swap herbs, change the milk, adjust thickness to taste.
• Balanced flavor: natural sweetness, gentle savoriness, bright herbal notes.
• Great leftovers: reheats beautifully for lunch all week.

Spring Soup — Easy Spring Carrot & Fennel Soup (One-Pan, 55 Minutes)

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• Author: Lily
• Total Time: 55 minutes
• Yield: 4–6 bowls
• Diet: Vegetarian

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Description

Spring Soup is a smooth, velvety carrot + fennel soup that’s cozy but light—sweet carrots, anise-kissed fennel, warm spices, and a silky splash of plant milk finished with lemon or vinegar and fresh herbs. One pot, simple steps, great leftovers.

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Ingredients

• 2 tbsp olive oil

• 1 medium yellow onion, diced

• 1 small fennel bulb, cored and thinly sliced (about 2 cups)

• 2 cloves garlic, minced

• 1 tsp ground coriander

• 1/2 tsp ground cumin

• 1/4 tsp paprika (mild)

• 1 1/2 lb carrots, peeled and sliced into 1/4-inch coins (about 4 cups)

• 4 cups low-sodium vegetable broth

• 1/3 cup plant-based milk (unsweetened; oat or almond)

• 1 tsp apple cider vinegar or lemon juice, to finish

• 1–2 tbsp chopped fresh thyme and fennel fronds, plus more for serving

• 3/4 tsp fine sea salt, more to taste

• Black pepper, to taste

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Instructions

1. Sauté aromatics (8–10 min): Heat olive oil in a pot over medium. Add onion and fennel with a pinch of salt; cook until soft and translucent.

2. Bloom spices (30–45 sec): Stir in garlic, coriander, cumin, and paprika; cook just until fragrant.

3. Coat carrots (2–3 min): Add carrots and toss to coat in the aromatics and spices.

4. Simmer (20–25 min): Add broth, bring to a gentle boil, then reduce to a steady simmer until carrots are very tender.

5. Blend: Remove from heat and blend until completely smooth (immersion blender or carefully in batches).

6. Finish: Stir in plant milk, vinegar/lemon juice, and herbs. Season with salt and pepper to taste.

7. Serve: Ladle into bowls and top with extra herbs (and any crunchy garnish you like).

Notes

• Use low-sodium broth so you can season precisely at the end.

• For extra creaminess, blend in white beans (1 can, drained) or a small potato.

• Store 3–4 days refrigerated; freeze up to 3 months (add fresh herbs after reheating).

• If thick after chilling, loosen with a splash of broth/water and re-brighten with lemon.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: soup recipes
• Method: One-pot stovetop, blended
• Cuisine: Mediterranean-inspired

Ingredients

• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 1 small fennel bulb, cored and thinly sliced (about 2 cups)
• 2 cloves garlic, minced
• 1 tsp ground coriander
• 1/2 tsp ground cumin
• 1/4 tsp paprika (mild)
• 1 1/2 lb carrots, peeled and sliced into 1/4-inch coins (about 4 cups)
• 4 cups low-sodium vegetable broth
• 1/3 cup plant-based milk (unsweetened; oat or almond)
• 1 tsp apple cider vinegar or lemon juice, to finish
• 1–2 tbsp chopped fresh thyme and fennel fronds, plus more for serving
• 3/4 tsp fine sea salt, more to taste
• Black pepper, to taste

What each ingredient does:
Olive oil: softens aromatics and carries flavor. Onion: savory base. Fennel: fresh anise note and spring vibe. Garlic: gentle heat. Coriander + cumin: warm depth. Paprika: color and sweetness. Carrots: body and natural sweetness. Vegetable broth: liquid + savoriness. Plant-based milk: creaminess without heaviness. Acid (vinegar/lemon): bright finish. Herbs: fresh lift. Salt + pepper: balance.

Pro tip: Use low-sodium stock so you can season perfectly at the end.

Substitutions & Swaps

Aromatics: Use leeks or shallots for onion; sub celery for part of the fennel if needed.
Protein/Body: Add a drained can of white beans to blend extra creamy.
Veg: Blend in a small potato for more body, or a parsnip for earthy sweetness.
Spices: Swap paprika for a pinch of turmeric or a dash of chili flakes.
Dairy/Fats: Any unsweetened plant milk works; a touch of olive oil at the end adds gloss.
Diet swaps: Gluten-free by default. For richer, use coconut milk; for extra-light, replace milk with more broth.
Budget/Time savers: Use pre-cut mirepoix; frozen sliced carrots work in a pinch.

For year-round comfort, you’ll find plenty of cozy favorites in our Soup Recipes.

Equipment Notes

A heavy 5-quart pot or Dutch oven gives steady heat. An immersion blender keeps everything in the pot; a countertop blender yields the silkiest finish (work in batches and vent the lid slightly). A ladle and heatproof measuring cup help move hot soup safely. If your pot is smaller, simmer with the lid ajar to prevent sputtering.

Step-by-Step

1. Soften aromatics (8–10 minutes): Heat olive oil over medium. Add onion and fennel with a pinch of salt; cook until translucent and tender. This builds sweetness and rounds off fennel’s edges.
2. Bloom spices (30–45 seconds): Stir in garlic, coriander, cumin, and paprika. When the spices smell toasty, you’ve released their oils—move on quickly so they don’t scorch.
3. Add carrots (2–3 minutes): Stir in carrot coins and toss to coat with the aromatics and spice oil. Coating now seasons the carrots from the inside out.
4. Pour in broth & simmer (20–25 minutes): Add vegetable broth, bring to a gentle boil, then lower to a steady simmer. Cook until carrots are very tender—fork slides in with zero resistance.
5. Blend silky: Off heat, blend until perfectly smooth. If using a countertop blender, work in batches and blend until glossy.
6. Finish & balance: Return to pot. Stir in plant-based milk for creaminess. Add vinegar or lemon juice, then herbs. Taste; adjust salt, pepper, and acidity.
7. Serve: Ladle into warm bowls; top with a pinch of herbs.

Doneness cues: Carrots should be fork-tender but not fibrous; the soup should coat the back of a spoon with a soft sheen.

Make-Ahead, Storage & Reheating

Make the soup 1–2 days ahead—flavors meld and improve. Store in airtight containers 3–4 days; the texture may thicken slightly in the fridge. Freeze up to 3 months, leaving headspace; skip adding fresh herbs until reheating. Reheat gently on the stovetop over low heat, adding a splash of broth or water to loosen; brighten with a squeeze of lemon before serving.

How to Lighten / Make It Creamy

To lighten further, use all broth and skip the milk, or replace half the oil with broth during the sauté. To amp creaminess, blend in white beans or add an extra splash of plant-based milk off heat. If using higher-fat milk, temper by whisking some hot soup into the milk before stirring it back in to avoid separation.

Toppings, Garnishes & Finishes

Crunch: tiny croutons, toasted pepitas, or crispy shallots.
Fresh: fennel fronds, thyme, chives, or parsley.
Tang/Heat: lemon zest, mild chili flakes, or a swirl of yogurt-style alt.
Microcopy: A sprinkle, a swirl, a squeeze—your three-second upgrade.

Sides & Pairings

Serve with warm flatbread, rustic sourdough, or a simple arugula salad with lemon and olive oil. For a heartier plate, add a grain bowl—farro or quinoa—on the side. Sparkling water with citrus keeps the palate fresh; a crisp white or light red pairs nicely if you like wine.

Scaling the Recipe

For a double batch, use a larger Dutch oven (7–8 quarts) and blend in two rounds. Cool quickly by dividing into shallow containers before refrigerating. For a half batch, keep simmer time similar; the carrots still need to soften fully for a smooth purée.

Nutrition & Dietary Notes

This soup offers fiber and beta-carotene from carrots, and it’s naturally dairy-free. It’s gluten-free as written and can be made lower-fat by reducing oil and milk. If nut-sensitive, choose oat or soy milk.

Troubleshooting

Too salty? Add more carrots or splash in unsalted broth and rebalance with lemon.
Too bland? Add another pinch of salt plus a small squeeze of lemon and chopped herbs; briefly warm a pinch of spices in oil and stir in.
Too watery? Simmer uncovered to reduce, or blend in a few beans or a small cooked potato.
Overcooked? Fold in fresh chopped herbs and finish with a small drizzle of olive oil and lemon to perk it up.

FAQs

Can I use frozen or precut ingredients? Yes—frozen carrot slices work; add a few minutes to simmer time.
Best swaps for fennel? Use celery and a touch of anise seed to mimic the flavor.
How do I keep it from drying out? Keep the lid partially on during simmer and don’t over-reduce; add milk off heat.
Can I make it dairy-free/gluten-free? It’s already both when you use plant-based milk and vegetable broth.
How long does it keep/freeze? 3–4 days refrigerated; 3 months frozen in airtight containers.

Variations

Lemony Herb: Finish with extra lemon zest and a handful of dill and parsley.
Spicy Chipotle: Blend in 1 tsp chipotle in adobo and balance with a touch of honey or extra lemon.
Creamy Parmesan-Style: Stir in a sprinkle of grated aged cheese alternative and a splash of extra milk for richness.

Chef Notes / Test Kitchen Tips

Salt in stages: a pinch with aromatics, another after simmering, and a final check after adding acid. For the silkiest texture, blend 1–2 minutes longer than you think, then pass through a fine mesh if you want restaurant-smooth. The soup is typically done between 20–25 minutes of simmering once the carrots turn completely tender.

Conclusion

On busy nights, this Spring Soup brings brightness without the effort: a one-pot process, a short simmer, and a creamy finish. It packs and reheats like a dream for the next few days. If this bowl hits the spot, save the recipe notes, leave a rating, and share your favorite herb twist.