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Carrot and fennel soup

Melt butter in a heavy pot over medium heat. Add fennel, carrots, celery, leeks, thyme, and bay leaf. Season with salt and pepper. Reduce heat to medium-low Preparation Step 1 Heat 4 Tbsp. butter in a large heavy pot over medium. Add fennel, onion, carrots, potato, thyme, and bay leaf; season with salt and pepper What a soup. Carrots and fennel caramelize when roasted at high heat, then release their sweet essence when blended. A drizzle of fennel-seed oil echoes and intensifies the fennel flavor. Share. In a large saucepan, melt butter over medium-high heat. Add fennel; cook and stir 2-3 minutes or until lightly toasted. Add carrots, sweet potato and apple; cook and stir 5 minutes longer. Stir in broth, rice, bay leaf and curry powder; bring to a boil. Reduce heat; simmer, covered, 30 minutes or until vegetables and rice are soft

In a 3-quart heavy saucepan, over medium heat, melt the butter until foamy. Add the fennel slices and cook, stirring, until softened. Add the carrots and garlic and cook another minute. Pour in 6.. Preheat oven to 450 degrees F with rack in lowest position. Chop enough fennel fronds to measure 1 T and reserve. Discard stalks and remaining fronds. Slice bulbs 1/4 thick and toss with carrots, onion, garlic, 3 T olive oil, sugar. salt, and pepper. Spread in a 10 x 13 baking pan that has been lined with parchment paper and roast, stirring. Try this carrot and fennel soup made in the German style for a change of pace. It's a vegan soup thickened with puréed carrots and fennel that is naturally low in fat and high in fiber. Despite sounding healthy, don't count this soup out, it tastes great and is a fun treat. Besides, it can be made in about 30 minutes

Chop up the (white) onion and the fennel. Add a little coconut oil to a big pot, and cook the onion and fennel till they turn translucent. Clean the carrots and potatoes, slice up the carrots and cut the potatoes into cubes. Add the carrots and potatoes to the pot, give it a big stir before you add the bone broth and water Make the Soup. Heat a soup pot over medium heat, add oil and add the fennel, onion and garlic. Cook for approximately 5 minutes until the onions soften and become a bit translucent. Add the carrots and sweet potato; stir to coat both with oil. Add the coriander, paprika and a pinch of salt. Give everything a little stir In large saucepot, heat butter over medium heat. Add onion, carrots, fennel, potatoes, thyme, and bay leaf. Saute, stirring constantly, for a few minutes, then reduce heat to medium-low and cover. Cook, stirring constantly to avoid browning, until vegetables are soft and cooked through. Add broth, salt and pepper

Add carrots and fennel, cover, and cook until softened and aromatic, about 5 minutes. Add garlic, coriander and 6 cups water. Bring to a boil, reduce to simmer and cook until vegetables are completely soft, about 30 minutes. Puree the soup with an upright or immersion blender. Garnish with reserved fennel fronds Simple Roasted Carrot & Fennel Soup (AIP/Paleo) Simple and fragrant with only a handful of ingredients, this Roasted Carrot & Fennel Soup is perfect year-round. It is a light and refreshing soup that is AIP, Paleo, and low-FODMAP, perfect if you are unable to tolerate onions and garlic, without losing any of the flavor Regular pot: Heat oil, sauté fennel in the pot till translucent. Add prepared carrots and 1 litre (4 cups / 32 oz of vegetable broth). Simmer under carrots are quite soft -- about 30 minutes This delicious carrot & fennel soup is super easy to make, and has a sweet aromatic taste that goes perfectly with crunchy low FODMAP bread. Note on fennel seeds & sweet potato: Fennel seeds are considered low FODMAP at a 1 teaspoon serves according to Monash Low FODMAP app. Sweet potato can be high FODMAP if you consume more than 1/2 a cup (70g)

Carrot & fennel soup This carrot and fennel soup is a true autumn warmer with a hint of spice, the warmth of roasted vegetables, and a secret ingredient (I'm bad at keeping secrets from you all: it's a dash of cinnamon) Mix in roasted carrots and fennel, then add mirin, scraping up any browned bits. Pour in broth and bring to a boil. Reduce heat, cover, and simmer until vegetables are softened, 30-40 minutes... Add olive oil to a soup pot, and heat over medium high heat. Chop fennel bulb roughly, and saute in the olive oil until it is lightly browned (about 5-7 minutes). Meanwhile, chop apples and carrots. Once fennel is softened, add apples and carrots, and then water and vegetable bouillon Instructions. Chop and wash all the vegetables. In a large sauce pan on a medium heat warm the oil and add the garlic purée. Add all the vegetables and pour in 300ml of chicken stock, bring to a boil, place the lid on and leave on the heat for 10 minutes. Take off the heat and add 200ml of chicken stock Carrot and fennel soup is a comforting soup that can be served on rainy and cold days. Fennel bulb has a number of health benefits, try to include it in your diet as much as possible. The raw fennel has a licorice flavor but when cooked the flavor becomes better. If you love your soup chunky, use a hand blender and blend it

Slice fennel bulb thinly. Add fennel and onion to the pot and stir to coat with oil. Cook, stirring occasionally, until quite soft and starting to caramelize. Stir in ginger, coriander, salt, and pepper Fennel-Carrot Soup with Ginger, for example could be an easy appetizer for 6, or be the quick central player in lunch for 4, with salad and crusty bread (or skip the salad and invite a lovely cheese). For a long time I stayed away from carrot and ginger soup Soup:: 1. In an eight-quart pot, heat oil over medium. Add onion and fennel with pinch of salt; sauté until golden. 2. Add carrots, cumin, cinnamon, allspice, red pepper, orange zest and ¼ teaspoon salt. Stir. 3. Deglaze pot with ½ cup stock until liquid is reduced by half. Add remaining 7½ cups stock with ¼ teaspoon salt

Slow-cooked hearty vegetable and lentil soup Recipe

Fennel and Carrot Soup Allrecipe

Heat the olive oil in your largest soup pot over medium-high heat. Add the fennel and cook for 3-4 minutes, until softened a bit. Stir in the carrots and cook another 10 minutes, just long enough for them to soften a touch and start taking on a bit of color. Stir in the garlic and cook another 30 seconds Remove carrots, apple and fennel and place in a large pot. Add garlic, ginger, salt and chicken broth. Bring to a boil, then simmer for 15 minutes. With an immersion blender, blend soup together or carefully place in batch in a food processor and blend until smooth Directions. Step 1. Preheat oven to 400 degrees. Line a large sheet pan with aluminum foil and spray with nonstick cooking spray; set aside. Step 2. Place fennel, baby carrots, onions, shallot, and garlic onto prepared baking sheet. Toss with olive oil, ginger, coriander, cumin, and salt Simple Carrot and Fennel Soup. 23. November 2015. 0. Jump to Recipe. Vegetable soups are probably the simplest soups ever made from scratch. Often in winter, when I am feeling too tired or lazy to think about what I am going to cook that evening, I just throw a pot on the stove, sauté some onions and garlic with olive oil and dried thyme, then. Heat oil in a pot on medium heat. Add onion, garlic and fennel. Stir often so they do not burn. Cook until tender and beginning to caramelize, about 5-7 minutes

Trim tops& bottoms of fennel bulbs. Save a few green fronds& chop for garnish. Thinly slice bulbs, you should have about 4 cups sliced fennel. In large saucepan, saute sliced fennel, onions, carrots in the olive oil until tender, about 20 minutes. Add chicken broth, cover& bring to a simmer about 20-25 minutes until veggies are tender 1) In a large heavy saucepan, over medium heat, melt butter until foamy. Add fennel slices and cook, stirring, until softened. Add carrots and garlic and cook another minute or two. Pour in 4 cups of vegetable stock and season with salt. Simmer, covered, until carrots are very tender, about 20 minutes Place chopped carrot, onion and fennel on lined baking sheet. Drizzle olive oil over all and sprinkle with salt, pepper, and coriander (1/8 - 1/4 tsp.). Using your hands, mix well to coat. Roast on middle rack of oven for approximately 20 minutes, or until brown around the edges of the vegetables Soup: Place the homemade stock and carrots into a large pot over high heat. Bring to a rolling boil. Slice and finely dice the white and pale green section of the fennel bulb. Save the fennel fronds for garnish. Add the finely diced fennel to the pot along with the hot sauce, salt, fennel seeds, onion powder, black pepper, and bay leaves Preheat oven to 400°F. Toss carrots, fennel and onion with olive oil and season liberally with salt and pepper. Scatter on a baking sheet with the thyme and roast about 20 minutes in upper third of oven. Add garlic in skins and turn vegetables; roast about 20 minutes more. Remove and cool to room temp

In a medium soup pot or saucepan, add the carrots, fennel, garlic, and vegetable broth. Bring to a simmer over medium-high heat. 2. Turn the heat to medium-low, and simmer the vegetables until tender, about 15-20 minutes. 3. Add the coconut milk or heavy cream, stir, and let simmer another 3-5 minutes. 4 Once hot, add olive oil, onion, fennel, carrots and rosemary. Cook for 5 minutes minutes, stirring occasionally until onions are softened slightly. Add salt and pepper to taste, beans and broth. Stir to combine, reduce heat to medium-low and simmer, covered for about 20-30 minutes until carrots are fork tender Make a carrot soup with just onions and it'll taste like carrot soup. Make a carrot soup with fennel or ginger, and it will taste like carrot-and-fennel soup or carrot-and-ginger soup. For this soup we're going to use a blend of onion, leek, garlic, and ginger, flavors which blend well with harissa Spiced Carrot and Fennel Soup 2 tablespoons olive oil 1 large onion, chopped 3 cloves garlic, chopped 2 small bulbs or 1 large bulb fennel, sliced whole spices: 1 teaspoon ajwain seeds (you could sub a little dried thyme), 1 teaspoon cumin seeds, 1 teaspoon coriander seeds powdered spices: 1/2 teaspoon turmeric, 1/2 teaspoon red chili 1 pound.

Instructions. Heat coconut oil over medium heat in a large, heavy pot. Add onions, ginger and turmeric root, and sauté for 4 minutes. Add carrots, fennel and fennel fronds, black pepper and salt and sauté for 6 minutes. Add broth and water, cover, and cook for 15-20 minutes, until vegetables are very tender Heat oil in large heavy-based saucepan. Add fennel and stir fry for 2-3 minutes. Add carrots and stock, bring to the boil, reduce heat and simmer for about 15 minutes. Purée with stick blender or food processor. Reheat to hot, add salt and pepper and serve garnished with parsley. Variation: Replace some of the carrot with yams and add chilli Carrot and Fennel Soup . Leave a comment January 24, 2016 abusymomskitchen. A few days ago, the Washington Post ran a story on the origin of baby carrots. Contrary to popular perception, those little orange nubs that come ready to eat in portable plastic bags aren't juvenile versions of Bugs Bunny's preferred snack. Baby carrots, it turns. In a large soup pot, melt coconut oil on medium-high heat. Add carrots, fennel, and onion and garlic sauté for 8 minutes or until onions are cooked and carrots are crisp-tender. Add broth, cover and bring to a boil. Reduce heat and simmer 10 minutes. Stir in thyme, salt, pepper and milk Peel, and quarter the vegetables and lay on a baking sheet. Roast in a 400F oven for 1 hour

Fennel and Carrot Soup Recipe Bon Appéti

Instructions. Set Instant Pot to Saute. Add oil to the Instant Pot, along with the red onion, fennel and ginger. Let cook for 2-3 minutes, stirring frequently. Add the carrots to the Instant Pot, followed by the stock. Season with garlic powder, and salt to taste. Close lid and press the Manual button. Set the Instant Pot to Pressure (High) for. Add fennel and leeks. Stir over low-medium heat for 3-4 minutes or until leeks have softened. Continue cooking, stirring frequently but not continuously, for 10 minutes or until vegetables are wilted. Watch them carefully so they don't scorch. Stir in carrots and broth. Over high heat, bring to a boil and cook for 30 seconds

Carrot Fennel Soup recipe Epicurious

Optional: using a fork, blend together 1 T. softened butter and 1 T. flour into a paste and add to the hot soup. Let this dissolve and cook for another five minutes. Remove from heat and stir in the orange juice. Serve topped with grated Parmesan and a sprinkling of chopped fennel frond Carrot-Fennel Soup with Cumin Yogurt and Parsley Sauce Serves 4 This soup can be served hot or chilled. For the parsley sauce, I like to substitute up to ½ cup carrot greens in place of parsley leaves. They add a woodsy, bitter quality that nicely balances the natural sweetness of the carrot soup

Fennel Carrot Soup Recipe: How to Make It Taste of Hom

Fennel Carrot Soup. 300 g chicken stock 2 medium carrots 1 onion fennel 1/2 small onion 2 cloves of garlic a few twigs of thyme 1/4 tsp fennel seed 4 tbsp olive oil. First, tear off and set aside the green fennel - you will need it later - and remove the stems Peel celeriac and carrots, cut these and fennel into 1 inch chunks. Heat olive oil in soup pot over medium heat; Add Onion, Leek, Scallion and; Garlic — Cook until soft, about 8 minutes. Add celeriac, carrots, fennel & ginger — cook until all ingredients are mixed and softened. Add 4 cups of vegetable broth and fresh herb bouquet

Heat the olive oil in a large heavy bottomed saucepan. Add the onions and fry gently for 3-4 minutes. Add the garlic and cook for a minute. Add the fennel. Add the potato and carrot and cook for 2-3 minutes. Remove from heat and add the stock. Bring to the boil and simmer for about 15 minutes In a large saucepan bring the stock to the boil and add the salmon skin and let it slowly simmer for 10 minutes. Strain the fish stock, reserving the liquid and chucking the fish skin and other debris. In another large saucepan, heat the oil and add the leek, carrot, celery, potatoes and fennel Roasted Carrot and Fennel Soup. ingredients. 2 tablespoons olive oil. 2lb carrots, peeled, trimmed and sliced. 2 bulbs of fennel, trimmed and sliced. 1 onion, peeled and sliced. 2 cloves garlic. 2-3 medium red potatoes, peeled and sliced. 1 quart vegetable stock. 1 teaspoon salt. 1/2 teaspoon black pepper. pepitas, as optional garnish.

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Carrot-and-Fennel Soup Recipe - NYT Cookin

fresh ground pepper. Preheat oven to 400 degrees. toss onion, carrots and fennel with enough olive oil to coat and sprinkle with salt. pop veggies into oven for 20 minutes. after 20 minutes, add garlic cloves. roast an additional 20 minutes. remove and allow to cool Preheat oven to 425F. On a large rimmed baking sheet, toss carrots, fennel and potato with garlic cloves in 2 tbsp olive oil, 1/2 tsp salt, fresh thyme, chili flakes and cumin. Roast for 45 minutes our until caramelized and tender. In a large pot, add roasted vegetables and water. Bring to a boil. Puree in a blender or with an immersion blender

Roasted Carrot-Fennel Soup Recipe - Food

  1. utes (you are sweating off the ingredients, so try not to colour the vegetables). Add the stock, bay leaf and maple syrup and season lightly
  2. Creamy Carrot and Fennel Soup. This simple soup combines the distinctive flavor of fennel with a sweet note from the carrots and sweet potato. Adjust the cayenne pepper to give it just the right amount of heat for your taste
  3. Soup 2 lb. carrots, peeled and coarsely chopped 1 lb. fennel bulb, coarsely chopped 2 yellow onions, coarsely chopped 2 russet potatoes, peeled and chopped 4 cups chicken stock or broth 2 cups carrot juice 2 cups pear juice 1 cup white wine Salt and freshly ground black pepper, to tast
  4. utes or until the celeriac is beginning to fall apart and the fennel is tender. Puree the soup until it's smooth using a hand mixer or a blender

German-Style Vegan Carrot-Fennel Soup Recip

  1. ute or two. Pour in 4 cups vegetable broth (if, after puréeing, you feel that the soup is too thick, you can add the final cup, but it's better to err on the side of adding too.
  2. utes. Add the carrots, pear, potatoes, mushrooms, curry powder and turmeric to the fennel seed; cook and stir until everything is evenly coated in oil, 2 to 3
  3. English version is after Thai.ในวันอากาศครึ้ม ๆ เย็นยะเยือกอย่างวันนี้ การได้กินซุปร้อน.
  4. utes. 3. Add 3c carrot juice, 1/2c vegetable stock, 1/2c chopped cilantro, 1T cu
  5. Roasted Carrot and Fennel Soup with Chili Oil Consider this brightly flavored and colored roasted carrot soup a canvas for your choice of vibrant garnishes with which to anoint it. Here, dots of chili oil and olive oil and pinches of microgreens, almonds, and sesame seeds add visual texture and flavor, but use whatever oils, greens, nuts, and.
  6. Apple, Parsnip, and Fennel Soup With Crispy Sage Brussels Sprouts [Vegan, Grain-Free] One Green Planet. fennel, leek, pepper, apples, shiitake mushroom caps, extra-virgin olive oil and 13 more

Anti-inflammatory Carrot & Fennel Soup - The Histamine

Instructions. Preheat oven to 350°F. Line a large baking sheet with parchment paper. Place fennel, carrots, parsnips and both kinds of apples on the parchment-lined baking sheet. Toss with 1 tablespoon of the olive oil. Season with salt and pepper Step One - Prepare the Veggies and Cashews. Before starting, place the cashews in a bowl of water to soak. They need to soak for a minimum of 30 minutes. Wash and peel the carrots. Slice off the ends about ¼ to ½ inch from the tips and slice the carrot into roughly 1/2″ pieces and set aside creamy cauliflower, chicken and split pea soup with spiced seeds. soups. creamy chicken and corn chowder. soups. creamy potato and sauerkraut soup with hot smoked salmon. soups. crispy pork ramen with chilli and garlic oil. soups. fennel, brussels sprout and pesto soup Preheat the oven to 400 degrees. In a large bowl, toss the potatoes with 1/4 cup olive oil, garlic, salt, and pepper. Spread on a baking sheet and roast for 30 minutes, until cooked through

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Carrot Fennel Soup Recipe - Reluctant Gourme

  1. utes. Remove the bay leaf and purée the soup in a blender in batches. Return the blended soup to a clean pot, set over a low heat
  2. utes or until softened. Add pumpkin cubes and sliced fennel
  3. utes, until the undersides are golden, then flip and repeat on the other side. Transfer the fennel to a plate or bowl for now
  4. utes, stirring occasionally
  5. utes, until the veggies are soft. 4. Remove the bay leaves and purée the soup with an immersion blender or in a food processor
  6. utes. Add the carrots, shallot, thyme, and 3 cups vegetable stock. Cover and bring to a boil
  7. utes. Add Carrots, Fennel, and sauté 4-6
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Preparation. In pot, cook sliced fennel, the onion, and carrot in oil over medium-high heat, stirring often, until beginning to soften, about 7 minutes. Add tomatoes and stock; simmer until vegetables are tender, about 15 minutes. Puree soup; season. Garnish soup with fennel fronds and drizzle with olive oil Fresh fennel bulbs and the plant's herbaceous fronds are terrific in all kinds of spring dishes. From creamy split pea soup to healthy gazpacho, here are seven ways to use fennel in soup. 1 carrot and fennel soup slightly adapted from The Essential New York Times Cookbook by Amanda Hesser serves 4 to 6 2 tbsp. butter 1 medium fennel bulb, trimmed and thinly sliced, about 1 c. fronds reserved and minced 680 g. (1 1/2 lbs.) carrots, peeled and sliced about 1/2 cm thick 1 large garlic clove, thinly sliced 2 c. chicken stock* 4 c. Heat olive oil in a large pot over medium high heat. Add carrots, celery, onion, and shallot to the pot and cook 4-5 minutes, until softened. Stir in apples, fennel, and garlic. Cook 1 minute, until garlic is fragrant. Pour in apple cider vinegar and cook 1 minute, scraping up any browned bits on the bottom of the pan Fennel is one of my favorite root vegetables, mainly for its mild licorice taste. It is highly aromatic and deeply flavorful, and pairs perfectly with the carrot in this light yet creamy soup. Roasting the vegetables first brings out their natural sweetness, yielding a delicious, cozy soup This soup was developed primarily to relieve acid reflux. Kale and bitters reduce stagnation in the digestive tract and clear heat. Carrot and vegetables with beta-carotene reduce Pitta. Fennel improves digestion without increasing Pitta. Fresh ginger is an anti-inflammatory that improves digestion as well. Lime reduces acidity in the stomach