On medium heat, heat the olive oil in a large pot.
Add the chopped fennel, carrots, and onion, and sauté for 5-7 minutes until the vegetables begin to soften.
Next, add the minced garlic and grated ginger to your pot and continue cooking for an additional minute until they become fragrant.
Now, pour the vegetable broth into your pot and bring the soup to a boil.
As soon as the soup starts boiling, reduce the heat so that the soup starts to simmer gently and cover the pot, then simmer the soup for about 25-30 minutes or up until the vegetables are soft.
Once the vegetables have become tender, blend the soup using an immersion blender until it reaches a smooth and creamy consistency.
Season with salt and pepper to taste.
Once the soup has been pureed to a smooth consistency, use a ladle to transfer it into individual bowls. Finally, garnish each bowl with fresh parsley to add some extra flavor and color.