Creamy Carrot, Ginger & Fennel Soup (v & gf)
A delicious velvety carrot soup infused with layers of flavor imparted from the warmth from a hint of ginger, fennel and the tangy sweetness from the Jazz apple. This soup is easy to prepare and customizable to suit most dietary lifestyles, it’s also one of my signature dishes. This recipe serve 4-6 people.
Equipment
- Large dutch oven with tight fitting lid.
- Immersion blender, or food processor or chinois
Ingredients
- 4 med/large carrots chopped
- 1 large fennel chopped
- 1 slice ginger chopped
- 5 cloves garlic chopped
- 1 large onion chopped
- 1 stick celery chopped
- 1/2 large apple chopped
- 1 large tomato roma chopped
- 1 tbsp cumin seeds
- 1 small Serrano deseeded chopped
- 1/8 tsp liquid smoke
- 1 cup Stock vegetable Better than
- 2 tbsp Marsala wine divided into 2
- 1/2 cup spring onions chopped
- 1 cup coconut milk 1 tbsp removed full fat
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp cooking oil
Instructions
- In dutch oven, heat oil over medium heat.
- Add cumin seeds to the hot oil and then allow to pop; approximately 10-15 seconds.
- Add garlic and ginger and saute until fragrant; approximately 30 seconds.
- Add onions, fennel, Serrano peppers, celery and a good pinch of salt and pepper. Cook until onions and celery are translucent and fennel has softened; approximately 5 minutes.
- Add liquid smoke, stir well.
- Cover dutch oven with a tight fitting lid, turn heat down to low and allow the vegetables to sweat for 10 minutes.
- Turn heat up to medium high, add apples, tomatoes and carrots. Saute for 1 – 2 minutes.
- Add the stock and 1/2 of the Marsala wine. Reserving the other 1/2 for later. Bring to a boil, turn heat to low and simmer for 15 minutes until carrots are tender.
- Put all the vegetables and the stock from the dutch oven into a blender. Blend on high speed until smooth and velvety puree is achieved. Note: if using a blender, rinse the pot out before putting the puree back into it.Vegetables and stock can be pureed in the pot if using an immersion stick blender.
- Check seasoning of the puree and adjust if needed.
- Add coconut milk and heat without bringing to a boil, stirring constantly.
- Stir in the last 1/2 of Marsala wine, and check seasoning.
- Serve hot with a drizzle of reserved coconut milk and spring onions sprinkled over the top.
Video
Notes
This is a vegan, dairy free and gluten free recipe.
Substitutes
You can substitute carrots for parsnips. If you don’t like hot and spicy leave the Serrano peppers out. You don’t like fennel, use leek instead. This is a forgiving recipe and you can use whatever vegetables you like or have on hand. This recipe can be made with chicken stock and heavy cream.
You can substitute carrots for parsnips. If you don’t like hot and spicy leave the Serrano peppers out. You don’t like fennel, use leek instead. This is a forgiving recipe and you can use whatever vegetables you like or have on hand. This recipe can be made with chicken stock and heavy cream.
Nutrition
Serving: 6gCalories: 189kcalCarbohydrates: 14gProtein: 2gFat: 15gSaturated Fat: 9gSodium: 582mgPotassium: 416mgFiber: 4gSugar: 6gVitamin A: 478IUVitamin C: 13mgCalcium: 54mgIron: 2mg
Tried this recipe?Let us know how it was!
