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Author Notes: Carrot soup still seems as seasonal, welcome, and delicious in late February as it did in the Fall. This soup is my variation on a recipe by Marjorie Druker from her powerhouse cookbook, "New England Soup Factory Cookbook". I have lightened it a little, added fennel, and given it a little kick with the addition of a pinch of crushed red pepper. This soup can also be made with coconut milk instead of half & half, for a more exotic flavor. —BakingMaggie
- 1 tablespoon butter
- 1 tablespoon extra virgin olive oil
- 1 clove garlic, peeled
- 1 small onion, peeled and diced
- 1 rib celery, diced
- 1 bulb fennel, chopped (fronds reserved)
- 1 1/2 pounds carrots, peeled and coarsely chopped
- 1 tablespoon fresh ginger, peeled and chopped
- 4 cups chicken or vegetable stock
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground ginger
- 1/4 cup honey
- 3/4 cup half & half
- kosher salt
- freshly ground pepper
- pinches crushed red pepper
- Heat butter and olive oil in a large heavy-bottomed soup pot.
- Add garlic, onion, celery, fennel, carrots and ginger. Saute for 10 minutes, stirring frequently.
- Add stock, bring to a boil, then cover and lower heat to a gentle simmer. Let simmer for 30 minutes, until all vegetables are soft and tender.
- Remove from the heat. Add coriander, ginger, crushed red pepper and honey. Let cool slightly.
- Puree soup in batches in a regular blender until very smooth. Return to pot.
- Add half & half, and season to taste with freshly ground black pepper and kosher salt.
- Serve in bowls or mugs with a garnish of chopped fennel frond.
- This recipe was entered in the contest for Your Best Carrot Recipe
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