This turned out super yummy, I made a few changes to make it more affordable/so I was able to find all the ingredients in my grocery store. This was more fennel-y than carrot-y, but still was very tasty and definitely was a perfect cool fall night dinner. I accompanied my dinner with Nightmare Before Christmas and a nice blanket. Perfect!
|Fennel and Carrot Soup|
Fennel and Carrot Soup
4 tablespoons unsalted butter
1 large fennel bulb, chopped
1 small onion, thinly sliced
3 carrots, peeled, chopped
1 small russett potato, peeled, halved
1/4 tsp. thyme
1 bay leaf
Kosher salt and freshly ground black pepper
4 cups low-sodium chicken broth (or vegetable if you're vegetarian)
1/4 cup roasted unsalted almonds, chopped
¼ cup plain Greek Yogurt
1 tablespoon pure maple syrup
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.
Reduce heat to medium-low, cover, and cook, stirring occasionally and reducing heat if needed, until vegetables are soft but not browned and have released their moisture, 40-50 minutes.
Add broth, bring to a boil.
Reduce heat and simmer until potato is falling apart, 8–10 minutes. Let cool slightly. Remove bay leaf.
Working in batches, purée in a blender until smooth. Strain into a clean pot; season with salt and pepper.
Mix yogurt and maple syrup in a small bowl. Serve soup topped with maple yogurt and almonds.
Recipe adapted from Bon Appetit