In a large pot over medium heat, heat oil. Add fennel and celery. Season with salt and sauté, stirring every few minutes, until the vegetables begin to sweat. Add minced garlic and sauté until fragrant, about two minutes.

Add the turnip and zucchini chunks and water. Cover and bring to a boil. Lower heat and simmer for an hour.

Remove from heat and purée with a hand blender until you have a very creamy blended texture. Add more salt and the black pepper and adjust to taste. If the soup is too thick, you can add water to thin it to the desired texture.

Add the raw diced carrots to the soup while it’s still very hot. Allow them to sit for about 20 minutes until they’re cooked but not mushy. Enjoy!