Carrot and Fennel Soup with Chili Garlic Oil

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15 min


40 min



Carrot and Fennel Soup with Chili Garlic Oil

(Recipes by Eshun Mott. Produced by Aimee Nishitoba. Photos by Erik Putz. Food Styling by Sage Dakota. Prop Styling by Nicole Billark.)

This spicy, creamy puree hits all the notes of a cozy, comforting soup while still being light enough for summer.


  • 550 g carrots , cut in 1/2 in. pieces (about 4 cups)
  • 1/2 cored and diced fennel bulb , (about 1/2 cups), fronds reserved
  • 5 large garlic cloves , divided
  • 3 tbsp olive oil , divided
  • 2 tsp fennel seeds
  • 1/2 tsp salt
  • 1/4 cup canola oil
  • 1 red hot pepper , seeded and thinly sliced
  • 1 tsp sweet paprika
  • 1 chopped onion
  • 5 cups no-salt vegetable broth
  • 1/4 cup 35% cream


  1. Position rack in centre of oven and preheat to 450F.
  2. Toss carrots, fennel and 2 large unpeeled garlic cloves with 2 tbsp olive oil, fennel seeds and salt on a large baking sheet. Spread out vegetables in a single layer. Season with pepper.
  3. Roast, stirring halfway through, until vegetables are browned and soft, 20 min. 4. Meanwhile, prepare chili garlic oil. Thinly slice remaining 3 garlic cloves. Heat a small saucepan over medium-low. Add canola oil. When warm, add garlic and hot pepper. Cook until garlic is golden and pepper is tender, 5 min. Stir in paprika. Remove from heat.
  4. Heat a pot over medium. Add remaining 1 tbsp olive oil, then onion. Cook, stirring often, until softened, about 2 min. Discard skins from roasted garlic, then add vegetables and roasted garlic to pot. Pour in broth. Bring to a boil. Reduce heat to medium-low, cover and simmer until vegetables are very soft, about 10 min.
  5. Remove from heat. Purée soup until smooth. Stir in cream. Serve soup drizzled with chili garlic oil; top with reserved fennel fronds.

Nutrition (per serving)

  • Calories
  • 360,
  • Protein
  • 3 g,
  • Carbohydrates
  • 28 g,
  • Fat
  • 27 g,
  • Fibre
  • 6 g,
  • Sodium
  • 430 mg.