Fennel and Carrot Soup

This creamy fennel, carrot, and leek soup gets its creamy texture from being pureed, not from the addition of cream!

• Preparation Time: 20 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 5 mins
• Calories: 199 Calories

Ingredients

• 1 bay leaf
• 1 (32 fluid ounce) container chicken broth
• 2 medium carrots, peeled and chopped
• kosher salt and freshly ground black pepper to taste
• 4 tablespoons salted butter
• 3 sprigs fresh thyme
• 3 stalks celery, chopped, or more to taste
• 1 large fennel bulb, thinly sliced
• 0.5 cup chopped leeks

Recipe Instructions

Step 1

Melt butter in a heavy pot over medium heat. Add fennel, carrots, celery, leeks, thyme, and bay leaf. Season with salt and pepper. Reduce heat to medium-low. Cover and cook, stirring occasionally, until vegetables soften but do not brown, 30 to 45 minutes.

Step 2

Pour broth into the pot and bring to a boil. Reduce heat and simmer until all of the vegetables are cooked, about 10 minutes. Remove the thyme stems and bay leaf. Puree soup using an immersion blender.