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Bella’s Carrot, Orange and Fennel Soup

A colorful and bright soup that’s perfect for a spring meal! This dish would also pair well with eggs on a brunch menu. Top with cashew cream for richness and garnish with fennel fronds for great eye appeal.

carrot soupYield:

  • 6 cups


  • 1 Tbsp olive oil
  • 1/2 cup chopped yellow onion
  • 1/2 cup chopped fennel
  • 1/4 tsp salt, divided
  • 1 1/2 lb carrots, cut into 1/2" pieces
  • 3/4 tsp orange zest
  • 1/4 tsp ground cumin
  • 1/8 tsp ground cinnamon
  • 1/8 tsp ground allspice
  • Pinch red pepper flakes, optional
  • 4 cups vegetable broth, preferably low sodium
  • 1/2 Tbsp freshly squeezed orange juice
  • 1 tsp freshly squeezed lemon juice
  • 1/4 tsp maple syrup


  1. Heat the olive oil in a soup pot over medium heat, then add the onion, fennel, and a pinch of salt and sauté until golden, about 4 minutes.
  2. Stir in the carrots, orange zest, cumin, cinnamon, allspice, red pepper flakes (if using), and 1/8 teaspoon of salt and sauté until well combined. Pour in 1⁄2 cup of the broth and cook until the liquid is reduced by half.
  3. Add the remaining broth and another 1/8 teaspoon salt and cook until the carrots are tender, about 15 minutes.
  4. With an immersion blender, puree the soup until very smooth.  If needed, add additional liquid to reach the desired thickness.
  5. Once the soup is pureed, stir in the orange juice, lemon juice and maple syrup. Adjust seasonings to taste. Serve garnished with a drizzle of Cashew Cream (recipe below) and fennel fronds.

Cashew Cream

This is a great way to add richness and flavor to dishes. It makes a wonderful topping for fruit desserts, plain yogurt or you can add to a smoothie. You can also make with other types of nuts such as pistachios, walnuts or almonds.


  • 1 cup


  • 1 cup raw, unsalted cashews
  • 1 cup water
  • 1 tsp freshly squeezed orange juice (or lemon juice)
  • 1/4 tsp salt
  • 1/8 tsp ground nutmeg


  1. Grind the cashews in a mini food processor or nut grinder to give them a head start in the blender. (If you have a Vitamix, you can skip this step.)
  2. Put the water in a blender, then add the orange juice, salt, nutmeg, and cashews and blend until creamy smooth.
  3. Let is set for 2-3 minutes and blend again until smooth.
  4. Store in the refrigerator for up to 2 weeks.  The cream will thicken once chilled.



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