Carrot, Fennel and Orange Soup

This is a lovely soup, mild yet flavorful with a lovely creamy consistency and a bright color.

Yield: 4 servings

Ingredients:

• 1 small fennel bulb, cleaned and sliced
• 2 tablespoons oil
• 4 cups carrots, peeled and sliced
• 1-2 tablespoons fennel seeds, ground
• 1 clove garlic, minced
• 4 cups water
• salt and pepper
• 1/2 cup fresh orange juice (from 2 oranges)

Directions:

1. Heat the oil in a large soup pot.
2. Add the sliced fennel, garlic and sliced carrots.
3. Saute the vegetables until they begin to soften.
4. Add the water, salt and pepper and 1 tablespoon ground fennel seeds.
5. Bring to a boil, then turn down to a soft simmer.
6. Cook the soup until the vegetables are soft (about 15-20 Minutes).
7. Add the orange juice and puree the soup to a smooth creamy consistency.
8. Season to taste with additional, salt, pepper or fennel.
9. We garnished the soup with a drizzle of balsamic vinegar and fennel seeds.

Author: Chris Walker. This entry was posted on Friday, August 26th, 2011 at 9:35 pm. It is filed under Carrot, Fennel, Orange, Soups. You can follow any responses to this entry through the RSS 2.0 feed.

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