1. In a lidded saucepan, bring the chicken stock to a boil and add the roughly chopped carrots and fennel. Cover, turn down the heat and simmer for about 10 minutes until tender. Remove and allow it to cool a little.
2. Tip the vegetables and stock into a food processor or for convenience use an immersion blender (hand held blender) directly in the pan. Add the thyme and seasoning and blend to smooth.