Velvety Carrot Soup

3 tablespoons oil

1 large green onion, chopped

2-4 cloves garlic, chopped

1/2 cup fennel with fronds, chopped

4 large carrots, chopped

1/2 cup potatoes with skins, chopped

2 stalks celery, chopped

1/2 teaspoon parsley 

1/2 teaspoon basil

1/2 teaspoon thyme

1/2 teaspoon tarragon

1/2 teaspoon sage

4 cups stock

Salt and pepper

  1. Heat oil over medium heat in soup pot.  Add onions and garlic. Sauté for 3-4 minutes, stirring to keep from sticking.

  2. Add fennel, fronds, carrots, potatoes, and celery. Stir and cook for 2-3 minutes. Add parsley, basil, thyme, tarragon, and sage. Stir to coat vegetables.

  3. Add stock and bring to a boil. Lower heat to simmer. Cook until vegetables are soft.  Purée with blender or immerser until velvety smooth.

  4. Add salt and pepper to taste.

  5. Serve immediately. May refrigerate up to 3 days. Freezes well.


Use those leftovers!: Add your leftover or favorite chopped veggies to equal 1 cup, such as turnips, parsnips, acorn or butternut squash. Add more stock or liquid if needed.

Keep it allium free:  Use 1/2 fennel bulb, chopped, in place of onion and garlic.

Make it buttery:  Use butter in place of oil.

Like it creamy:  Add 1 cup cream or non-dairy milk.

Thick and rich: Add 1 tablespoon tomato paste

Give it that hearty taste: Use chicken stock.

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