Soup Recipe


Carrot and Fennel Soup with Vadouvan

Carrot and Fennel Soup with Vadouvan


2 TB unsalted butter

1 cup of fennel, diced

2 TB fresh ginger, minced

1 yellow onion, halved and sliced thin

5 carrots, peeled and sliced in ¼” slices

1 TB vadouvan spice mixture

4 cups vegetable stock

¼ cup heavy cream

1 TSP Kosher salt

A few grinds of fresh pepper


In a large Dutch oven, melt 1 TB of butter over low heat. Add the diced fennel and sliced onions. Cook until slightly softened, about 8 minutes. Next add the carrots and fresh ginger. Stirring occasionally, cook until the carrots have softened, another 8 minutes. To the vegetable mixture, toss in the additional 1 TB of butter and 1 TB of the vadouvan. Stir gently and cook until the spices are aromatic, about 2 minutes. Pour in the vegetable stock and bring it to a boil. Cover and reduce heat to low. Continue to cook about 30 minutes until the carrots are very tender when pierced with a fork.


When the carrots are completely soft you may use an immersion blender in the pan to purée the soup, or let it cool slightly and use a blender. You will have to perform this task in batches if using a blender. Add the heavy cream, salt and pepper. Stir until combined.

Serve with a garnish of sour cream on top.


Vadouvan

You may be asking, where can I buy this exotic spice?

Click here!

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