It is definitely soup season and I could live on soup!!! I love all kinds of soup, smooth and velvety, chunky and hearty. Depends on the day and how much time I have to make it. I tend to chuck everything in the fridge in a soup and then blend it! I love roasting veggies first then putting them in a pot with veggie stock, seasoning and blending when cooked.
Judy’s carrot soup was given to me by a good friend who once made this for us when we visited and now I make it quite often. It is super easy to make and what I love is it has fennel in it and I am really NOT a big fan of fennel even though I love licorice. Fennel has a slight licorice flavour but you do not taste it in the soup.
Fennel is actually really good for you and is full of fiber and vitamin C! Fennel is full of anti oxidents which we know are good for reducing inflammation and heart disease. Fennel may even be good for menopausal symptoms and you know I am all for that. So enjoy this easy to make yet extremely delicious soup!
Judy’s Carrot Soup
2lbs sliced carrots
1 red onion sliced
1 fennel sliced
2oz fresh sliced ginger
2 oz olive oil
Sweat all the ingredients above in a pot for one hour covered on a low light.
Cover with water or stock and cook for an additional 30 mins or until veggies are soft.
Blend with a blender until smooth and velvety. You can add a small amount of honey while blending.
You can serve with a garnish, crispy onions or chopped cilantro.
