Carrot with Fennel Soup (TEST)

While I adore this smooth, creamy, and unusual soup, I am most definitely not a fan of cooked carrots.

INGREDIENTS:

1 tablespoon olive oil or canola oil
1 Spanish onion, coarsely chopped
1 1/2 to 2 pounds carrots, peeled, if desired, and sliced
1 teaspoon dried fennel seed
8 cups chicken or vegetable stock

DIRECTIONS:

  1. Place a stockpot over medium heat and, when it is hot, add the oil. Add the onion, carrots, and fennel and cook until tender and lightly colored, about 10 to 15 minutes.
  2. Add the stock, raise the heat to high, and bring to a boil. Lower the heat to low and cook until the carrots are tender, about 20 minutes.
  3. Remove the solids and place in a food processor or blender. Process until smooth, gradually adding the cooking liquid. Transfer to a container, cover, and refrigerate up to three days, or serve immediately.

Yield: 8 to 10 cups

VARIATIONS:

You can omit the fennel seed and add 2 tablespoons basil, cilantro, or chives (or all three) at the end, just prior to blending or serving.