Carrot and Fennel Soup
by Ruth Cousineau
Ingredients
2 medium or 1 large fennel bulb with fronds
450g carrots, quartered lengthwise
1 medium onion, quartered
1 garlic clove
5 tablespoons extra-virgin olive oil, divided
1/2 teaspoon sugar
2 1/2 cups chicken (or vegetable) stock
2 1/2 cups water
1 teaspoon fennel seeds
We love Soul Farm. It’s on our doorstep and we love the thought of food being grown literally just up the hill from us.
— Alison Cole - CSA member
Get started!
Your first box is only a few clicks away. Get a box of fresh, local food in your kitchen soon,
packed with care and supporting your local farmers and artisan producers.