I am a big fan of soup. I love cold soups, hot soups, veggie soups, bean soups, bone broth soups… the list goes on. However, I’m not the biggest fan of carrots so I decided to turn them into soup.
This soup was came out lighter than I expected but also very satisfying.
- Olive Oil
- 1 medium fennel bulb, thinly sliced – reserve 2 Tablespoons of fronds for garnish
- 1 lb of carrots cleaned, peeled and thinly sliced
- 1 medium onion chopped
- 2 garlic cloves minced
- 5 cups of chicken or veggie broth
- 2 sprigs of thyme
- 1 bay leaf
- Salt and fresh ground black pepper to taste
- 4 Tablespoons Greek Yogurt – optional
Heat 4 Tbsp. olive oil in a large heavy pot over medium. Add fennel, onion, carrots, garlic, thyme, and bay leaf; season with salt and pepper. Reduce heat to medium-low, cover, and cook, stirring occasionally and reducing heat if needed, until vegetables are soft but not browned and have released their moisture, 45–60 minutes (this will give them deep flavor).
Add broth, bring to a boil, and season with salt and pepper. Reduce heat and simmer, 8–10 minutes. Let cool slightly. Remove herbs.
- Working in batches, purée in a blender until smooth or blend with an immersion blender. Season with salt and pepper.
- Serve in warm bowls and garnish with reserved fennel fronds and Greek yogurt.