Carrot Fennel Soup Recipe
This post will share a delightful recipe for carrot fennel soup, showcasing its key ingredients’ vibrant flavors and health benefits.
Carrots, known for their natural sweetness and rich orange hue, are combined with aromatic fennel, which adds a subtle anise-like flavor to the dish. This comforting soup is perfect for chilly days or as a nourishing starter for any meal.
The preparation process is simple and straightforward, allowing home cooks of all skill levels to create this satisfying dish. Fresh vegetables are sautéed to enhance their flavors before being simmered until tender. Blending achieves a creamy texture, making the soup velvety and inviting.
This nutritious and hearty carrot fennel soup is a feast for the taste buds and a source of vitamins and minerals. Served warm, it can be garnished with fresh herbs or a drizzle of olive oil to elevate its presentation.
Each spoonful offers a comforting experience, making this recipe a wonderful addition to any culinary repertoire. Enjoy exploring the wonderful combination of flavors in this delightful soup!
Fennel
Fennel is a versatile and aromatic vegetable appreciated for its unique flavor and health benefits. Often used in Mediterranean cuisine, it is recognized for its mild anise-like taste, which enhances various dishes. Both the bulb and fennel fronds are utilized, providing a refreshing crunch and a burst of flavor. Rich in vitamins C and K, along with essential minerals, fennel is valued for its nutritional properties.
In addition to culinary uses, fennel has been employed in traditional medicine for its digestive benefits and anti-inflammatory properties. Roasting or grilling fennel brings out its natural sweetness, while raw fennel can be sliced thinly and added to salads for a crisp texture.
Various recipes, including soups, stews, and salads, can be enriched by incorporating fennel. This remarkable vegetable is celebrated for its distinct flavor profile and myriad culinary applications.
Carrot Fennel Soup Recipe
Ingredients
- 1 bulb fresh fennel
- 3 tablespoons olive oil
- 1 yellow onion
- 2 cloves garlic
- 1 pound carrots
- 1 large sweet potato
- 1 teaspoon ground coriander
- ⅛ teaspoon paprika salt and pepper
- 4 cups veggie stock water is an option too
- 1 teaspoon fennel seeds just for looks
Instructions
Prep the Ingredients
- Remove and reserve the fonds from the fennel for future homemade vegetable stock. Cut the bulb into ¼ inch slices.
- Peel and chop the onion into medium sized pieces then peel the garlic and leave it whole.
- Peel the carrots and cut them into 2 inch pieces.
- Scrub the sweet potato and cut it into 2 inch pieces.
- Gather the rest of the ingredients and have them at the ready.
Make the Soup
- Heat a soup pot over medium heat, add oil and add the fennel, onion and garlic. Cook for approximately 5 minutes until the onions soften and become a bit translucent.
- Add the carrots and sweet potato; stir to coat both with oil. Add the coriander, paprika and a pinch of salt. Give everything a little stir.
- Add the vegetable stock and raise the heat to high until the soup begins to boil.
- Immediately lower the heat to low, cover and let simmer for 30 minutes. At this time the vegetables will be tender.
- WHILE THE SOUP IS SIMMERING, toast the fennel seeds in a small pan over low heat. A good way to keep them from burning is to gently shake the pan while they are cooking.
- Remove and reserve for garnishing the soup as shown in the photo.
- When the soup is done simmering, it’s time to puree.
- When the soup is smooth, carefully give it a taste and adjust seasonings with salt and pepper.
- Ladle some soup into your favorite soup bowls, sprinkle some of the toasted fennel seeds on top and serve this tasty soup with some fresh made bread.
