Carrot and Fennel soup with Ginger

Soup season is upon us and I want to kick it off with this simple concoction. All the flavors of fall blended into an energizing joy of a meal. If I was going to balk it up, I may cube and add a few potatoes... 

Carrot and Fennel Soup with Ginger from Food 52

INGREDIENTS

• 1 tablespoon butter
• 1 tablespoon extra virgin olive oil
• 1 clove garlic, peeled
• 1 small onion, peeled and diced
• 1 rib celery, diced
• 1 bulb fennel, chopped (fronds reserved)
• 1 1/2 pounds carrots, peeled and coarsely chopped
• 1 tablespoon fresh ginger, peeled and chopped
• 4 cups chicken or vegetable stock
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground ginger
• 1/4 cup honey
• 3/4 cup half & half
• kosher salt
• freshly ground pepper
• Pinch crushed red pepper

INSTRUCTIONS

• Heat butter and olive oil in a large heavy-bottomed soup pot.
• Add garlic, onion, celery, fennel, carrots and ginger. Saute for 10 minutes, stirring frequently.
• Add stock, bring to a boil, then cover and lower heat to a gentle simmer. Let simmer for 30 minutes, until all vegetables are soft and tender.
• Remove from the heat. Add coriander, ginger, crushed red pepper and honey. Let cool slightly.
• Puree soup in batches in a regular blender until very smooth. Return to pot.
• Add half & half, and season to taste with freshly ground black pepper and kosher salt.
• Serve in bowls or mugs with a garnish of chopped fennel frond. (You can also make a fabulous fennel frond pesto- link)