Fennel & Carrot Soup
Fennel is good for health in many ways and as we Indians know, is a good palate cleanser and is very good for digestion. A quick google search gives a whole slew of websites packed with helpful healthful info on fennel. I wanted to bring out the natural goodness of fennel yet didnt want it to be overpowering. Hence, I paired it with carrots and kept the flavorings to the minimum. This is a extremely simple soup that contains ingredients that are easily available and one that you'd most likely have in your pantry. What better way to start a dinner...
- Wash and cut the stem/fronds off the fennel bulb (Save a tsp of fronds to garnish before you discard them). Quarter it and remove the hard center part (core). Dice each quarter into half, you will end up with eight pieces.
- I find it very easy to use my oven to roast veggies, 'coz this gives me whole a half-hour to do a bunch of other things. If you do not have an oven or dont want to use it for some reason, no problemo. Just saute the veggies on the stove top and let it brown a bit, then continue with step 4.
- I have used frozen corn in my recipe. My husband who usually does the taste testing for my recipes thought corn would make a great addition. So I incorporated his suggestion. Corn has a tendency to thicken the soup. If you'd prefer a thinner version, I would suggest adding the corn kernels (thawed) at the final step as a garnish and NOT blend it with the roasted veggies (step 4).
- Avoid sour cream/yogurt for a vegan version of this recipe.
1 big fennel bulb, (cut into 8 pieces)
2 carrots, diced
1/4 cup white onions, sliced
1 clove garlic
1 tsp thyme (fresh or dried)
2 tbsp frozen corn kernel, thawed (see note)
2 tsp black pepper powder
salt, pepper to taste
1 - 1 1/2 cups water or vegetable stock
2 tbsp olive oil
Lime juice from one small lime
1-2 tbsp sour cream/yogurt/greek yogurt (optional)
1 tsp fennel fronds (optional)
- Pre-heat oven to 450-500F.
- Take 2 tbsp of olive oil in a bowl, add carrot, fennel, onion and garlic. Sprinkle some salt, thyme and black pepper. Mix well.
- Roast this in a sheet pan for 30 - 40 min or until tender, just beginning to brown at the edges.
- Allow it to cool a bit. Blend the roasted vegetables with corn and 1 cup stock/water. For a thinner soup increase the amount of liquid you use.
- Adjust salt and pepper as per taste. Add lime juice (add more or less of the lime juice depending on the sourness you'd like).
- Garnish with a few drops of olive oil, fennel fronds and sour cream. Serve warm.
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