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.
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
Instructions
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.
Bloom spices (30–45 sec): Stir in garlic, coriander, cumin, and paprika; cook just until fragrant.
Coat carrots (2–3 min): Add carrots and toss to coat in the aromatics and spices.
Simmer (20–25 min): Add broth, bring to a gentle boil, then reduce to a steady simmer until carrots are very tender.
Blend: Remove from heat and blend until completely smooth (immersion blender or carefully in batches).
Finish: Stir in plant milk, vinegar/lemon juice, and herbs. Season with salt and pepper to taste.
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