Ingredients with Measurements:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 fennel bulb, chopped
- 4 large carrots, peeled and chopped
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- Salt and pepper, to taste
- 1/4 cup heavy cream
- Fresh fennel fronds, for garnish
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. Heat olive oil in a large pot over medium heat. Add onion and garlic and sauté until softened, about 5 minutes.
2. Add fennel and carrots to the pot and cook for another 5 minutes.
3. Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 20-25 minutes, or until vegetables are tender.
4. Add cumin, coriander, salt, and pepper to the pot and stir to combine.
5. Using a blender or immersion blender, puree the soup until smooth.
6. Stir in heavy cream and heat through.
7. Ladle soup into bowls and garnish with fresh fennel fronds.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 130
Fat: 7g
Carbohydrates: 16g
Protein: 2g
Sodium: 700mg
Fiber: 4g
Sugar: 7g
Substitutions for ingredients:
- Vegetable broth can be substituted with chicken broth or water.
- Heavy cream can be substituted with coconut cream or milk.
Variations:
- Add a pinch of red pepper flakes for a spicy kick.
- Substitute the fennel bulb with celery for a milder flavor.
- Top with croutons or toasted nuts for added texture.
Tips and tricks:
- To make the soup creamier, add more heavy cream or coconut cream.
- For a thinner consistency, add more vegetable broth or water.
- Adjust the seasoning to taste.
Storage instructions:
Refrigerate leftover soup in an airtight container for up to 3 days.
Reheating instructions:
Reheat soup in a pot over medium heat until heated through.
Presentation ideas:
Serve soup in a bowl with a drizzle of olive oil and a sprinkle of fresh herbs.
Garnishes:
Fresh fennel fronds, croutons, toasted nuts, or a dollop of sour cream.
Pairings:
Crusty bread, salad, or a grilled cheese sandwich.
Suggested side dishes:
Roasted vegetables, quinoa salad, or a fruit platter.
Troubleshooting advice:
- If the soup is too thick, add more vegetable broth or water.
- If the soup is too thin, simmer for a few more minutes to reduce.
Food safety advice:
- Store leftovers in the refrigerator within 2 hours of cooking.
- Reheat soup to an internal temperature of 165°F before serving.
Food history:
Carrot and fennel soup is a classic French dish that originated in the Provence region.
Flavor profiles:
This soup has a sweet and savory flavor with a hint of licorice from the fennel.
Serving suggestions:
Serve soup as a starter or main course.
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