Thursday, October 31, 2013
Creamy Carrot and Fennel Soup
Serves: 4 Preparation Time: 20 minutes
1 clove garlic, chopped
1 medium onion, chopped
1 tablespoon minced ginger
1 large bulb fennel, chopped (chop fronds finely and reserve)
6 large carrots, peeled and chopped
1 medium sweet potato, peeled and chopped
8 cups low sodium or no-salt-added vegetable broth
1 teaspoon ground coriander
1/8 teaspoon cayenne pepper or to taste
2 tablespoons fennel seeds, lightly toasted in a dry pan
Heat 2-3 tablespoons vegetable broth in a large soup pot and saute garlic, onion, ginger, chopped fennel bulb and carrots until they start to soften, about 10 minutes, adding additional broth if needed to prevent burning. Add sweet potato, remaining vegetable broth and coriander, bring to a boil, reduce heat, cover and simmer for 20 minutes or until potato is soft. Pour the soup into a high-powered blender, working in batches if necessary, and blend until smooth and creamy.
Return to pot, add cayenne pepper and reheat before serving. Serve topped with toasted fennel seeds and reserved fennel fronds.