Sunday, March 13, 2011

carrot soup

We like this soup a lot and I want to remember the recipe


  • 1 teaspoon oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 stalk celery, chopped
  • 1/2 jalapeno, chopped
  • 2 pounds carrots, cut into medium dice
  • 2 teaspoons ground ginger (I use fresh)
  • 1/2 head fennel and fronds, chopped OR 1/2 tsp fennell seed (better with real fennel though)
  • 4 cups vegetable broth
  • salt and pepper to taste
1. Saute onion, garlic, celery, jalapeno, and fennel in the bottom of a soup pot
2. Add in carrots, ginger, and vegetable broth, boil until carrots are tender
3. Puree soup, add in salt and pepper to taste, sometimes I also add in a tiny bit of cinnamon

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