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Test Kitchen Approved

Fenugreek Carrot Soup with Fried Mushrooms

Fenugreek Carrot Soup with Fried Mushrooms

Fenugreek Carrot Soup with Fried Mushrooms

Recipe By Savory Spice Test Kitchen


8 servings

Prep Time

10 Minutes

Cooking Time

1 Hours

Recipe By Savory Spice Test Kitchen

Take the chill out of the air with a delightfully comforting soup made from an array of autumn produce.

Recipe Notes

Vegan: Substitute vegetable oil for butter in soup and mushroom preparation.


For soup:

2 Tbsp. butter (or olive oil)

1 large leek, trimmed, white and light green parts, sliced

2 cloves garlic, minced

1 tsp. salt

1 large apple, cored and chopped

4 large carrots, peeled and chopped

1 large fennel bulb, trimmed and chopped (reserve fennel fronds for garnish)

1 large russet potato, peeled and chopped

8 cups vegetable broth or water (or combo of both)

1 Tbsp. maple syrup (optional)

Fresh ground pepper to taste

For mushrooms:

4 Tbsp. butter (or olive oil)

8 oz. sliced crimini mushrooms

1 clove garlic, minced

Salt & pepper to taste

Savory Spice ingredients in this recipe

  • Fennel Seeds

    Fennel Seeds are used in cooking in almost every culture. Whole fennel seeds are quite versatile, and most commonly used in soup, stew and sauce re...

    View full details
  • Fenugreek Seeds

    Fenugreek seeds, or methi seeds, are often used as a flavor enhancer, especially in Indian cuisine. Though fenugreek seeds have many culinary uses,...

    View full details


For soup: Heat butter over medium heat in a large pot. Add leek and cook until soft, about 5 min. Stir in garlic, fenugreek seeds, and salt. Add apple and remaining veggies and cook for 5 more min., stirring frequently. Add broth, bring to a boil, then reduce heat and simmer, uncovered, for 30 to 40 min., or until veggies break apart easily when pierced with a fork. In batches, transfer soup to a blender and puree until smooth. Transfer back to pot, add maple syrup (if using) season with pepper to taste. Keep over low heat until ready to serve.

For mushrooms: While soup simmers, melt 3 Tbsp. of the butter over medium-high heat in a wide skillet. Add mushrooms and cook, stirring often, for about 15 min. until mushrooms are well browned. Meanwhile, place fennel seeds in a small zip top bag and seal. Using a meat mallet or back of a heavy spoon, crush seeds into a coarse texture. Add remaining 1 Tbsp. butter to skillet with mushrooms. Once butter melts, stir in crushed fennel seeds and garlic and cook 1 more min., stirring constantly. Remove skillet from heat and season mushrooms with salt & pepper to taste.

To serve: Fill bowls with soup and top with a generous scoop of mushrooms. Garnish with reserved fennel fronds.