Creamy Spiced Carrot Fennel Soup with Ginger, Turmeric, and Coriander
This simple plant-based carrot soup is full of warm, satisfying flavor. Spicy ginger and sweet cardamom balance the delicate sweetness of fennel. Turmeric adds golden color. An immunity-boosting vegan recipe!
2inchesginger rootpeeled and chopped (about 2 tablespoons)
2teaspoonsground coriander
2teaspoonsground turmeric
2poundsorganic carrotspeeled and chopped
1shallot
2sprigs fresh thyme
4-6cupsvegetable stockas needed
Instructions
To trim the Fennel:
Separate the fennel bulb from the fronds. Use a peeler to peel just a layer of skin off the fennel. Trim the root and remove the core. Chop the fennel. Pluck a few fennel fronds for garnishing the finished soup.
To make the Creamy Spiced Carrot Fennel Soup with Ginger, Turmeric, and Cardamom:
In a medium pot, combine the the fennel, ginger, coriander and 1 cup of the vegetable stock. Cover over medium heat, covered, until aromatic and fennel is soft, about 10 minutes.
Add the carrots, shallot, thyme, and 3 cups vegetable stock.
Cover and bring to a boil. Reduce to simmer. Cook until carrots can be mashed, about 10-15 minutes.
Remove the thyme stem. The thyme leaves should have fallen off. If not, strip them off the stem.
Using an immersion blender or stand blender, puree the soup until smooth. Add more vegetable stock, as needed, to reach a smooth consistency. Taste and adjust seasoning as needed.
Return to the stove and keep warm until ready to serve.
Garnish with fennel fronds to serve.
Notes
EASY Servings: 6 Ready In: 30 minutes Yield: 10-12 cupsTips: You can save the fennel stalks for vegetable stock. Simply put into a plastic bag and keep in your freezer. Add to the bag other vegetable scraps like asparagus ends, mushroom stems, and celery leaves. When you have a full bag, make a batch of vegetable by simmering everything in 6 cups of filtered water for about 30 minutes.