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
Heat oil over medium heat in soup pot. Add onions and garlic. Sauté for 3-4 minutes, stirring to keep from sticking.
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.
Add stock and bring to a boil. Lower heat to simmer. Cook until vegetables are soft. Purée with blender or immerser until velvety smooth.
Add salt and pepper to taste.
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.