Fabulous Fennel And Carrot Soup

Reading Time: 1 minute

Fennel is one of those ingredients that makes everything taste better. In fact, it’s so flavourful that centuries ago, swindlers would use it to disguise the taste of sour wines or substandard food. Fortunately, this delicious dish needs no disguising. Infused with our Fabulous Fennel tea, this fennel carrot soup is absolutely bursting with flavour. Try it served with a handful of chopped herbs and a dollop of sour cream. Serves 4.

Fabulous Fennel Carrot Soup | Steep Thoughts

Fabulous Fennel and Carrot Soup

Fennel is one of those ingredients that makes everything taste better. In fact, it’s so flavourful that centuries ago, swindlers would use it to disguise the taste of sour wines or substandard food. Fortunately, this delicious dish needs no disguising. Infused with our Fabulous Fennel tea, this fennel carrot soup is absolutely bursting with flavour. Try it served with a handful of chopped herbs and a dollop of sour cream. Serves 4.

Ingredients

  • 2 Perfect Spoonfuls Fabulous Fennel
  • 7 medium carrots, cut into half-inch rounds
  • 1 small potato, cut into ½ inch cubes
  • 1 small onion, diced
  • 2 cloves garlic, unpeeled
  • 1 tbs olive oil
  • 1 litre water
  • 1 tsp brown sugar
  • vegetable stock
  • salt
  • pepper
  • sour cream or plain yogurt (optional)
  • fresh herbs like basil or chives, finely chopped (optional)

Directions

Step 1
Preheat oven to 380 degrees.
Step 2
Toss carrots, potato & onion in olive oil and a couple pinches of salt. Place into a shallow baking tray, evenly spread.
Step 3
Roast the vegetables in the middle rack of the oven for 20 minutes. Take out the tray, toss the vegetables, add the unpeeled garlic cloves and roast for another 30 minutes.
Step 4
In the meantime, set a large saucepan over medium heat and add the Fabulous Fennel. Toast the tea until very fragrant (about 2-3 minutes).
Step 5
Add water and bring to a boil, then add a dash of salt. Turn heat to low and simmer for 10-15 minutes.
Step 6
Strain the liquid into a large stockpot and add the roasted vegetables. Continue to simmer for another 15 minutes.
Step 7
Use an immersion blender to puree, or use a blender and puree in batches. Return the puree to the stove, stir in brown sugar & thin to your liking with vegetable stock – season with salt and pepper to taste.
Step 8
Serve with a dollop of sour cream or yogurt and a handful of chopped herbs. Makes about 4 servings.
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