Friday, February 20, 2009

Carrot-Fennel-Ginger Soup

Carrot Soup with Fennel Ginger Broth

Carrot Puree:
1lb carrots, peeled and diced (the smaller the carrot the sweeter the taste, Save one carrot for garnish)
1 medium yellow onion
1/2 stick of butter
3 tbsp olive oil
2 cloves garlic, sliced or chopped
2 cups fennel-ginger broth (see below)
salt and peppet, to taste
Fennel-Ginger Broth:
4 cups water
1 inch piece of ginger root, peeled and sliced
the green stalks of a fennel bulb, save some of the leafy greens for garnishing
1 tsp black pepper corns
1 tsp coriander seeds

Instructions: Fennel-Ginger Broth

1. Bring 4 cups of water to a boil in a sauce pan.

2. Chop fennel stalks into thin slices and add to the boiling water

3. Peel and slice ginger and add it to the boiling water

4. Add pepper corns and coriander seeds to the water.

5. Stir, reduce heat to simmer and reduce by half.

6. Strain out ingredients before adding broth to carrot puree.

Instructions: Carrot Puree

1. Peel and dice carrots (reserving one for garnish), onions, and garlic.

2. Heat butter and olive oil in a large soup pot or Dutch oven over medium high heat.

3. Add carrots, onions, and garlic and sautee for 3 minutes

4. Lower heat to low and cover. Cook for 25-30 mins until onions are translucent and carrots are softened. Stir occasionally to prevent burning.

5. When the carrots are softened, turn off burner and puree with an immersion blender (for slightly chunky soup) or in a regular blender (for a very fine blend).

6. Stir in the strained fennel-ginger broth and blend a few minutes longer.

7. Season with salt and pepper to taste. (The salt really brings out the sweetness of the carrots.)

8. Garnish with pieces of shaved carrots and some of the reserved fennel fronds.

1 comment:

Anonymous said...


That looks amazing, I will definitly try it!

Bocadito de Jamon.