Carrot Fennel Soup

Serves 6

This is one of only 2 recipes that I don’t adapt, change, or alter in any way simply because it is so delish as is!  (Except that I eyeball amounts for everything instead of measuring…it’s a soup thing!)  It’s such a refreshing departure from the overused Carrot Ginger Soup.  Of course that one is quite delicious too, but it seems no one cooks carrot soup any other way these days!

I came across this recipe while working for a client.  She loved this soup so much, she even ate it for breakfast!  Rebecca Katz’s cookbook, “The Cancer-Fighting Kitchen”, is a wonderful cookbook for everyone.  I have used several of her recipes in my own kitchen and have adapted many depending on who I’m cooking for.  But, leave this one alone.  I highly doubt anything can make this one better.

Fennel is a lovely, if peculiar looking, vegetable.  It’s delicious raw, pickled, sautéed, braised, you name it.  It is a digestive aid and is anti-inflammatory, thanks to its unique phytonutrients.  Anethole, a specific phytonutrient, has been linked to reducing inflammation and the occurrence of cancer.  Fennel also boasts high levels of Vitamin C (yay, more anti-oxidant power), fiber (think healthy colon and lower cholesterol) and folate (a good choice for you pregnant mamas).  It’s also a good source of potassium.

I just get so excited when something SO delicious is SO good for you, too!

You’ll need:

2-3 T olive oil

1 medium onion, chopped (about 1C)

1 medium fennel, chopped (about 1C)

3 lbs. carrots, cut in 1″pcs (OK, I don’t think I ever used exactly 3 lbs.  1 big bunch of carrots ought to be enough)

Zest from 1 orange

1/4 t ground cumin

1/8 t ground cinnamon

1/8 t ground allspice

7 C water or vegetable stock

1-2 T freshly squeezed orange juice

2 t freshly squeezed lemon juice

Sea salt, to taste

To make:

1.  In a soup pot, heat oil over medium heat and add onion and fennel with a  pinch of sea salt and sauté until tender and fragrant.  Add the carrots, orange zest and spices and another pinch of salt and sauté until combined well.

2.  Add about 1/2 C of water/stock and cook for about 5 minutes before adding the rest of the water.  Cook until carrots are tender, about 20-30 minutes.

3. Let cool a tiny bit.  Ladle one cup at a time into a blender and blend until creamy.  Be sure to hold the lid down with a dish towel or the steam will send your soup all over the kitchen.  Repeat until the soup is completely creamy.  (I prefer to use a blender as opposed to an immersion blender because I have more control over the consistency of the soup.)

4. Return the creamy soup to the pot over low heat and add the orange juice and lemon juice.  Heat for a few minutes to incorporate the flavors.

5. Enjoy!  (We love this soup paired with The Ultimate Grilled Cheese.)

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