Carrot and Fennel Soup with Homemade Croutons on table

Oh-So! Creamy Carrot & Fennel Soup


Rich, creamy…. oh, so delicious Carrot & Fennel Soup.


  • 4 tbs. Butter
  • 1 large Fennel Bulb, chopped
  • 4 large Carrots, chopped
  • 1 small Sweet Potato, chopped
  • 4 cups Chicken Broth
  • ½ Onion, Diced
  • Salt & Pepper
  • A few sprigs of Thyme
  • Crème Fraîche


  1. In a large pot, melt 4 tbs. Butter over medium heat. Add Fennel, Carrots, Sweet Potato, and Onion; season with Salt & Pepper. Cook, stirring occasionally, until the vegetables are soft but not brown, 30-45 minutes depending on how large your pieces are.
  2. Add in the Chicken Broth and Thyme sprigs, season with Salt & Pepper again to taste. Bring to a boil, then reduce to a simmer and cook until the Carrots and Potatoes are falling apart.
  3. Remove Thyme sprigs, puree soup in a blender, in batches if needed. Alternatively, you can use a stick blender to puree in the same pot.
  4. Ladle into bowls and top with a dollop of Crème Fraîche.