Autumn Harvest Carrot Soup

Autumn Harvest Carrot Soup


5 pounds carrots, washed, skinned and sliced

1 large sweet Vadalia yellow onion chopped

1 large bulb fennel chopped

2 large Granny Smith Apples chopped

8-10 cups vegetable broth

2 bay leaves

1 teaspoon thyme

Reserve fronds from fennel and chop 

2 tablespoons olive oil

2 tablespoons butter

salt and black pepper to taste


Heat oil and butter in large pot. Add onions and apples. Saute until onion is tender. Add carrots and stir well to combine. Pour in 8 cups of vegetable broth. Add chopped fennel, bay leaves, and thyme. Bring mixture to a boil. Reduce to medium heat and cook until carrots are tender, about 20 minutes. 

Remove bay leaves. Using an immersible hand mixer, blender, or food processor, blend soup mixture until creamy. Adjust the thickness of the soup if needed by adding more vegetable broth. Add salt and black pepper to taste. Mix in reserved fennel fronds.

Serve and enjoy!

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