How to Make Vegan Carrot and Fennel Soup

Four Methods:Roast the VegetablesPuree the Vegetables with an Immersion BlenderPuree the Vegetables with a Traditional BlenderPrepare and Serve the Soup

This vegan soup uses roasted vegetables to capture some of the depth of flavor that would normally come from a meat-based stock. You will roast the vegetables, puree them and then cook them with additional liquids for added flavor and smoother texture.


Servings: 4

  • 1 fennel bulb, thinly sliced
  • 1 lb. (450 g) carrots, peeled and quartered lengthwise
  • 1 medium Spanish onion, peeled and quartered
  • 2 tsp. sugar
  • 2 tsp. kosher salt
  • 2 tbsp. olive oil
  • 2 tbsp. vegan butter, melted
  • 1/4 cup dry white wine
  • 1 qt. (950 ml) vegetable broth
  • 1/2 cup soy whipping cream
  • Black pepper, freshly ground
  • Additional salt for seasoning
  • Fennel fronds for garnish (optional)

Method 1
Roast the Vegetables

Roasting the vegetables in this recipe provides a deep, caramelized shot of flavor to the soup. Turn the vegetables frequently with a spatula or fork to keep them from blackening so that you don’t have black bits floating in your finished soup.

  1. 1
    Preheat the oven to 450°F (220°C) and spray a shallow baking sheet with nonstick cooking spray.
  2. 2
    Spread the fennel, carrots and onions on your baking sheet.
  3. 3
    Drizzle the vegetables with the olive oil and sprinkle them with the salt and sugar.
  4. 4
    Using clean hands, mix the vegetables, oil and seasonings until the vegetables are well coated. You can also mix the ingredients in a large bowl before you put them on the baking sheet.
  5. 5
    Spread the vegetables so that they are well spaced on the baking sheet. This will allow all sides of the vegetables to caramelize. When they are crowded on the sheet or pressed too closely together, they will steam, but they will not get the slightly crunchy coating that you want.
  6. 6
    Remove the pan from the oven after you have roasted the vegetables for about 30 minutes. They should be caramelized on the exterior and tender when pierced with a fork.
  7. 7
    Place the roasted vegetables in a Dutch oven if you plan to use an immersion blender or into a large bowl if you plan to use a traditional blender.

Method 2
Puree the Vegetables with an Immersion Blender

Use an immersion blender if you have one to puree the roasted vegetables right in the Dutch oven. Be sure that you wait to turn your blender on until you have submerged the end in the vegetables. Also, do not remove your blender from the mixture until you turn it off.

  1. 1
    Assemble an immersion blender and submerge the end in the vegetables.
  2. 2
    Turn the setting on the blender to “low” and puree the vegetables by moving the blender through the mixture until the vegetables are smooth.
  3. 3
    Turn the blender off and set it aside for cleaning.
  4. 4
    Pour the finished puree into the Dutch oven.

Method 3
Puree the Vegetables with a Traditional Blender

Puree the vegetables in batches inside your traditional blender to achieve a smoother consistency. Sometimes, steam from hot vegetables can make the blender lid pop off, so make sure to monitor the process closely.

  1. 1
    Fill a blender pitcher half full of roasted vegetables.
  2. 2
    Attach the lid and puree the vegetables until they are smooth.
  3. 3
    Add additional vegetables in batches and continue to puree the vegetables to a smooth texture.
  4. 4
    Pour the finished puree into the Dutch oven.

Method 4
Prepare and Serve the Soup

Adding the butter, white wine, vegetable broth and soy cream to the soup will give it a smooth, silky texture and additional depth of flavor. If you don’t want to use alcohol in the recipe, simply replace the white wine with orange juice. This will keep the acidic element in the recipe without requiring the use of alcohol.

  1. 1
    Add the butter and the wine to the Dutch oven and mix the ingredients together with the vegetable puree.
  2. 2
    Bring the mixture to a simmer and cook it for 5 minutes.
  3. 3
    Add the vegetable broth and cook the soup for an additional 15 to 20 minutes. As you add the broth, stir the soup so that you can see how the consistency is changing. If you like a thicker soup, then add less broth. If you prefer a thinner soup, then add more broth.
  4. 4
    Pour in the soy whipping cream and stir the soup.
  5. 5
    Taste the soup for seasonings and add salt and pepper as needed.
  6. 6
    Ladle the soup into serving bowls.
  7. 7
    You can garnish the top with a fennel frond, if desired. Serve the soup with a hunk of crusty bread.


  • If you like a chunkier soup, then you can skip the blenders and puree the soup using a food mill.
  • This soup is a great way to use carrots that have been in the refrigerator for a while.


  • If you are worried that your traditional blender lid may explode during the blending process, then remove the vent and cover the top with a clean dishtowel. Alternatively, you can wait until the vegetables are at room temperature before you blend them.

Things You'll Need

  • Shallow baking sheet
  • Nonstick cooking spray
  • Large bowl (optional)
  • Spatula or fork
  • Immersion blender or traditional blender
  • Dutch oven
  • Serving bowls
  • Bread for serving

Article Info

Categories: Vegetarian