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Carrot and Fennel soup with Ginger

10/16/2019

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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)
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