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3394 Brown Island Rd S
Salem, OR, 97302
United States


Recipe Blog

We want to help you enjoy ALL of the diversity of produce that can be grown in the Willamette Valley and strongly believe that most everyone can enjoy most every vegetable by finding the right preparation!

Carrot Fennel Soup

Jacob Bailey

From Gourmet


  • 2 medium fennel bulbs with fronds
  • 1 pound 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 reduced-sodium chicken broth
  • 2 1/2 cups water
  • 1 teaspoon fennel seeds
  • Equipment: an electric coffee/spice grinder


Preheat oven to 450°F with rack in lowest position.

Chop enough fennel fronds to measure 1 tablespoon and reserve. Discard stalks and remaining fronds. Slice bulbs 1/4 inch thick and toss with carrots, onion, garlic, 3 tablespoons oil, sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread in a 4-sided sheet pan and roast, stirring occasionally, until browned and tender, 25 to 30 minutes.

Blend half of vegetables in a blender with broth until very smooth. Transfer to a medium saucepan. Repeat with remaining vegetables and water. Thin to desired consistency with extra water and simmer 2 minutes. Season with salt and pepper.

Meanwhile, finely grind fennel seeds in grinder and stir into remaining 2 tablespoons oil. 3Serve soup drizzled with fennel oil and sprinkled with reserved fronds.

Cooks’ notes: Soup can be made 1 day ahead and chilled. Fennel oil can be made 2 days ahead and kept at room temperature.