Twist on the classic carrot and coriander soup to make this mild but very fragrant and creamy soup, upgraded with bone broth & turmeric, for gut healing and anti-inflammatory properties. Make it even better topping it with coconut yoghurt!

Carrot and coriander soup is a classic here in the UK. I do love a good home-made C&C but I wanted to experiment with new flavours. Fennel is relatively easy to find but not very commonly used and I can’t understand why as it’s very easy to cook with and it brings a lot of flavour to any recipe.

Add in bone broth and turmeric and you’ve got a superfood soup, or super-soup, as I like to call it 🙂

Recipe is very simple and you can do larger batches to have a heart-warming bowl of soup at the ready for busy weekdays.

Fragrant carrot and fennel soup recipe

Cooking time: 20 min   |   Preparation time: 5 min   |   Servings: 2
Dietary information: Gluten-free, dairy-free, sugar-free, paleo.


  • 3 medium – carrots, chopped
  • 1/2 large – fennel, chopped
  • 2 cloves – garlic, peeled & crushed
  • 1 tbsp – coconut oil
  • 1 tsp – ground cloves
  • 1 tsp – turmeric powder
  • 1 cup – bone broth (can be replaced with chicken, vegetable broth or simply water, but it’s what makes this a super-soup)
  • salt & pepper to taste
  • *Optional: 1 coconut yoghurt (I like Coyo)


  1. Heat the coconut oil in a saucepan or stockpot. Lightly fry the garlic with the spices, salt and pepper to open up the flavour. Stir and let it cook for 1 minute, you want it to be very fragrant but the garlic should not get browned.
  2. Add the chopped carrots and fennel and coat them well with the oil which should be bright yellow at this point.
  3. Pour the bone broth and add boiling water until all the veggies are just covered but not floating.
  4. Bring the pot to a boil and then simmer for 20 min or until the carrots are fork-tender.
  5. Taste for salt (you may need more if you are not using broth) and rectify if needed.
  6. Transfer to a blender (bowl plus hand mixer works too) and blitz until there are no more chunks and you’ve got a thick creamy soup.

Serve into individual bowls topping the soup with 1/2 coconut yoghurt, and allow each person to stir it all together or not! I have most of the yoghurt on its own – oops!