Silky Fennel and Carrot Soup
Serving Size / Yield
- 2 Tbs. extra-virgin olive oil
- 1 C. yellow onion, chopped
- 1 C. fennel, chopped
- 3 lbs. carrots, cut into 1-inch pieces
- 1 1/2 tsp. orange zest
- 1/4 tsp. cumin, ground
- 1/8 tsp. cinnamon, ground
- 1/8 tsp. allspice, ground
- Pinch red pepper flakes
- 8 C. vegetable broth
- 1 Tbs. freshly squeezed orange juice
- 2 tsp. freshly squeezed lemon juice
- 1/4 tsp. maple syrup
Heat olive oil in a soup pot over medium heat, then add the onion, fennel, and a pinch of salt and sauté until golden, about 4 minutes.
Stir in the carrots, orange zest, cumin, cinnamon, allspice, red pepperflakes, and 1/4 teaspoon of salt and sauté until well combined. Pour in 1/2 cup of the broth and cook until the liquid is reduced by half. Add the remaining 7 1/2 cups broth and another 1/4 teaspoon saltand cook until the carrots are tender, about 20 minutes.
In a blender, puree the soup in batches until very smooth, each time adding the cooking liquid first and then the carrot mixture. If need be, add additional liquid to reach the desired thickness.
Return the soup to the pot over low heat, stir in the orange juice, lemon juice, maple syrup, and a pinch of salt, and gently reheat slowly.