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.