Spiced Carrot Ginger and Fennel Soup
This Spiced Carrot Ginger and Fennel Soup has layers of flavors that will leave you licking the bowl and heading back for seconds! This can either be made as a dinner soup (serves 4) or an appetizer soup (serves 8).
Ingredients
- 1 teaspoon fennel seeds
- 1 star anise
- 5 allspice berries
- 1 teaspoon lemon zest
- 1 tablespoon ginger juice
- 4 cups (about 1 liter) vegetable stock (or chicken stock)
- ½ bulb (⅔c, 75g) chopped fennel
- 5 large carrots, peeled and chopped (750g) - divided
- 1 tablespoon (14g) Butter
- 1 medium-large onion, diced (200g)
- Pinch of kosher salt and black pepper
- 1 teaspoon lemon juice
- ¾ cup (175g) heavy cream (or cream alternative if desired)
Garnish
- Swirl of crème fraîche (or sour cream)
- chopped toasted pistachios
- Parsley
- Fennel fonds
Instructions
- Preheat the oven to 375°F.
- Toast the fennel seeds in a dry skillet for about 2-3 minutes over medium heat – just until fragrant. In a piece of cheesecloth, wrap the toasted fennel seeds, star anise and allspice and tie to secure, making a sachet. Grate a large knob of ginger with a box grater. Squeeze the grated ginger in a cheesecloth to obtain the ginger juice. Discard the solids.1 teaspoon fennel seeds, 1 star anise, 5 allspice berries, 1 tablespoon ginger juice
- In a medium stockpot, add sachet, lemon zest, and ginger juice to the stock. Add half of the carrots. Warm the stock over medium heat, then reduce to a simmer.1 teaspoon lemon zest, 4 cups (about 1 liter) vegetable stock (or chicken stock), 5 large carrots, peeled and chopped (750g) - divided
- In the oven, roast the fennel for 10 minutes and the other half of the carrots for 20 minutes then remove and add to the simmering stock.½ bulb (⅔c, 75g) chopped fennel, 5 large carrots, peeled and chopped (750g) - divided
- Over medium heat in a skillet, sauté the onion in butter until soft – about 4-5 minutes. Add the onions to the stock also.1 tablespoon (14g) Butter, 1 medium-large onion, diced (200g)
- Simmer the soup, covered, for about 45 minutes – until the carrots are quite soft. Remove the sachet (or if you do not make one, pull the anise and allspice out of the soup) and discard. Add the salt, pepper, and lemon juice.Pinch of kosher salt and black pepper, 1 teaspoon lemon juice
- Using an immersion blender or a regular blender, puree the soup until smooth. Stir in the cream and let simmer for 15 more minutes. Taste for seasoning and add salt if needed.¾ cup (175g) heavy cream (or cream alternative if desired)
- Garnish with a swirl of crème fraîche, toasted pistachios, fennel fond, and parsley as desired.Swirl of crème fraîche (or sour cream), chopped toasted pistachios , Parsley, Fennel fonds
Nutrition
Calories: 253kcalCarbohydrates: 19gProtein: 3gFat: 19gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 58mgSodium: 1032mgPotassium: 523mgFiber: 4gSugar: 10gVitamin A: 16322IUVitamin C: 13mgCalcium: 92mgIron: 1mg
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