Roasted Fennel Soup

Roasted Fennel Soup

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Recently I went to this restaurant which had some awesome Italian dishes of which their Roasted Fennel Soup blew me away! The soup was delicious and I made up my mind to recreate that dish excepting I did not want to use potatoes. The roasted fennel soup in the restaurant had potatoes which according to their Chef helps make the dish thicker in consistency and creamier.

I tried to recreate the same soup at home minus the potatoes 🙂 I would love to share this extremely delicious yet healthy dish with all of you today.


1 medium Fennel bulb with fronds

1 medium Onion4 garlic cloves

1 tsp lemon pepper powder

1 tsp garlic powder

1 tsp cayenne

2 tablespoon milk

1/4 cup vegetable broth

salt to taste



1) Take a baking pan and cover it with aluminum foil to avoid messy clean ups:) The first step is to chop the fennel bulb.

How to chop the fennel bulb?

Chop the fronds or the tiny spikey leaves off the fennel bulb. DO NOT THROW away the fronds as it is very flavorful and can be used as a pretty garnish for the soup.

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Take off the outer layer or leaf from the fennel bulb and then cut in half. Similar to onions, fennel also have a core at the bottom that has to be removed carefully using a knife. I usually cut a V shape around the core and dice it out.



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Now wash the rest of the fennel and chop evenly into small uniform pieces. Transfer the chopped fennel pieces to the baking pan covered with foil.

2) Dice a medium Onion evenly and transfer to the pan with chopped fennel pieces.

3) Chop garlic finely and transfer to the pan with chopped onion and fennel pieces.

4) Drizzle olive oil along with salt, cayenne, lemon pepper and garlic powder and toss to mix well.

5) Stick the baking pan in the oven at 360 F for about 45 minutes.

6) Once done, take it out of the oven, let cool and transfer to a food processor or blender.



7) Blend the pieces of baked and chopped fennel, onion and garlic along with vegetable broth.

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8) Transfer the blended mixture to a pot and check seasoning and add 2 tablespoon of milk (to add creaminess to the texture) and wait till it boils.







9) Your roasted fennel soup is ready and you may garnish it with the fennel fronds.

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Roasted Fennel Soup by Curryliciousme


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Roasted Fennel Soup by Curryliciousme


Poached eggs with Carrot & Potato Puree and toasted brioche bun on top

Poached eggs with Carrot & Potato Puree and toasted brioche bun on top


This is my take on a French dish inspired by Jaques Pepin the legendary French Chef whom I respect and admire a lot. I have been wanting to make this dish for quite some time now and finally found the time and a great recipe for a mouth watering carrot puree.

So here goes:


For Carrot & Potato Puree:

  • 2 pounds boiling potatoes, peeled and cut into 2-inch pieces
  • 1 pound carrots, peeled and cut into 1-inch pieces
  • 1 teaspoon mayonnaise
  • 1 teaspoon melted butter/ olive oil
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon curry powder
  • 1/4 teaspoon freshly ground black pepper

For poached egg:

  • 1 egg
  • 2 teaspoons white vinegar
  • small bowl
  • salt to taste

1/2 slice of Brioche bun toasted in olive oil or butter

Preparation of Potato Carrot Puree:

Add the chopped carrots and potatoes in a pot of salted boiling water and cook for about 30 minutes till they turn soft. Then transfer the cooked carrots and potatoes to a food processor. Add mayonnaise, salt, turmeric, ground cumin, garlic powder, curry powder and freshly ground black pepper. Drizzle olive oil or butter and process for 20- 30 seconds until creamy.

Preparation of Poached Egg:

First bring water in a saucepan to almost boiling. If the water is already boiling, lower the heat until it is no longer boiling. At this point, you can add one or two teaspoons of vinegar to the water, if you want. The vinegar will help the egg whites to come together more easily.

Crack an egg into a small cup, then place the cup near the surface of the hot water and gently slide the egg into the water. With a spoon, nudge the egg whites closer to their yolks. This will help the egg whites hold together.

Turn off the heat. Cover. Let sit for 4 minutes, until the egg whites are cooked.

Lift eggs out of pan with a slotted spoon.


Take a plate and using a spoon place the carrot potato puree in the middle and spread to form a circle. Then place the poached egg on top of the carrot potato puree and the toasted brioche bun on top with some cilantro as garnish.