Ginger-Infused Carrot and Fennel Soup
A soothing, aromatic soup combining the sweetness of carrots with the subtle licorice notes of fennel and a warm ginger undertone. This mediterranean-inspired soups (vegetarian, gluten free) ready in about 50 minutes pairs medium, peeled and diced carrots, medium, trimmed and chopped fennel bulb, minced fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 110 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 medium, peeled and diced carrots
- 1 medium, trimmed and chopped fennel bulb
- 1 tbsp, minced fresh ginger
- 1 medium, diced yellow onion
- 4 cups vegetable broth
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp, chopped fresh thyme
- 1 tbsp, freshly squeezed lemon juice
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium diced yellow onion and sauté for 4-5 minutes until translucent and fragrant.
- Step 2: Stir in 1 tbsp minced fresh ginger, 4 diced medium carrots, and 1 chopped medium fennel bulb. Cook for 5 minutes, stirring occasionally, until vegetables begin to soften.
- Step 3: Pour in 4 cups vegetable broth, add 1 tsp salt, 1/2 tsp black pepper, and 1 tsp chopped fresh thyme. Bring to a boil, then reduce heat and simmer uncovered for 25 minutes until vegetables are tender.
- Step 4: Use an immersion blender to purée the soup until smooth and creamy. Stir in 1 tbsp freshly squeezed lemon juice to brighten the flavors before serving.
Frequently asked questions
How long does Ginger-Infused Carrot and Fennel Soup take to make?
Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Ginger-Infused Carrot and Fennel Soup?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep minced fresh ginger from drying out.
Can I substitute ingredients in Ginger-Infused Carrot and Fennel Soup?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Ginger-Infused Carrot and Fennel Soup for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Ginger-Infused Carrot and Fennel Soup vegetarian?
Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
