Spiced Carrot-Fennel Soup
Serves 8
Time 1 hr
This colorful soup is perfectly balanced with sweet carrots, licorice-flavored fennel and ginger. Serve it warm with corn muffins and a dollop of ginger-spiked cashew cream.
Special Diets:
Ingredients
- 4 small shallots, finely chopped
- 2 stalks celery, diced
- 2-inch piece fresh ginger, finely chopped
- 2 pounds carrots, diced
- 1 bulb fennel, bulb only, cored and sliced, fronds reserved for garnish
- 2 cloves garlic, finely chopped
- 1 teaspoon ground coriander
Method
Heat a stockpot over medium heat.
Cook shallots, celery and ginger, stirring frequently until soft, about 10 minutes. If the vegetables start to brown, add a little water to the pot.
Add carrots and fennel, cover, and cook until softened and aromatic, about 5 minutes.
Add garlic, coriander and 6 cups water.
Bring to a boil, reduce to simmer and cook until vegetables are completely soft, about 30 minutes.
Puree the soup with an upright or immersion blender.
Garnish with reserved fennel fronds.
Nutritional Info:
Per serving: about 1 cup, 70 calories (0 from fat), 0g total fat, 0g saturated fat, 0mg cholesterol, 105mg sodium, 16g carbohydrates (4g dietary fiber, 6g sugar), 2g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 4 small shallots, finely chopped
- 2 stalks celery, diced
- 2-inch piece fresh ginger, finely chopped
- 2 pounds carrots, diced
- 1 bulb fennel, bulb only, cored and sliced, fronds reserved for garnish
- 2 cloves garlic, finely chopped
- 1 teaspoon ground coriander