Jen Auschwitz‎‎‎_Carrot Fennel Soup_HamamaRecipes

Carrot & Fennel Soup

Author: Jen Auschwitz (Hamama Friends group member, find the original post here!)

Prep: 10 minutes
Cook: 35 minutes
4 servings


Carrots are an excellent source of vitamin A and are high in fibre. They are also a good source of vitamin C, vitamin K, vitamin E, potassium, folate, manganese, phosphorous, magnesium, vitamin E and zinc. 

Jen Auschwitz‎‎‎_Carot & Fennel Soup_HamamaRecipes_12.6.19



- 500g carrots, peeled and cut into thick slices
- 1 medium fennel bulb, cut into slices
- 4 sprigs of thyme + 2 more for serving
- 1 litre of vegetable stock
- 3 tbs olive oil
- 1 medium white onion, 120g
- 2 cloves of garlic, minced
- 2 tbs fennel seeds (optional)
- 4 tbs natural full fat yogurt (optional)
- Sea salt
- Black pepper
- HAMAMA Super Salad Mix


    1. Pre heat the oven to 180 degrees C, add the sliced carrots, fennel, thyme and 2 tbs of olive oil to a baking tray, give it a little mix up to make sure everything is covered in olive oil. Place the tray on the middle rack in the oven and roast for about 15 – 20 minutes.
    2. Heat 1 tbs of olive oil in a large sauce pan, add the onion and cook gently until the onion is translucent. Add the garlic and cook for another minute. As soon as the carrots and fennel are done, remove the sprigs of thyme and add the vegetables to the sauce pan. Mix well and then add a pinch of sea salt, a little freshly ground black pepper and the stock. Bring to the boil and simmer for 20 minutes.
    3. While the soup is simmering, heat a pan over a medium heat, add 2 tablespoons of fennel seeds, keep tossing them so they don’t burn. Cook them for about 2 minutes and then set aside.
    4. After 20 minutes, remove the saucepan from the heat and then blitz it with a hand held blender until it is smooth.
    5. Serve with a dollop of yogurt, some thyme leaves and the toasted fennel seeds.


    [Some more recipe inspiration from The Last Food Blog !]
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