Carrot Soup with Fennel

posted in Soups, Stews, and Chili on by

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

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Carrot Soup with Fennel
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Serves: 8 to 10 cups
 
Ingredients
  • 1 tablespoon olive or canole oil
  • 1 Spanish onion, coarsely chopped
  • 1½ to 2 pounds carrots, peeled, if desired, and sliced
  • 1 teaspoon dried fennel seed
  • 8 cups chicken or vegetable stock
Instructions
  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 good 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.