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
extra virgin olive oil
clove garlic, peeled
small onion, peeled and diced
rib celery, diced
bulb fennel, chopped (fronds reserved)
1 1/2 pounds
carrots, peeled and coarsely chopped
fresh ginger, peeled and chopped
chicken or vegetable stock
half & half
freshly ground pepper
crushed red pepper
In This Recipe
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.