This recipe was tucked in amidst the broccoli crowns, leeks, fennel, avocados, Kabocha squash, Nantes carrots, and Fuji apples in last week’s Farm Fresh To You box. I like carrots just fine – raw, in stir-fry, or in salads – but never was crazy about making soup with them. Good thing I tried this. It’s why I signed up for this CSA home delivery in the first place – to get that extra nudge to try and make something different out of either new or well-loved ingredients.
This soup is sweeter and more orange than you might expect, and even when you think it’s smooth enough, puree several minutes longer for optimal texture. It’s also on the thick side with only the 3-1/2 cups of stock the recipe calls for. I saved half to use as a sauce for pasta and added another 1-1/2 cup of stock to the other half for a thinner, but just as tasty, soup. I topped it with a dash of nutmeg and a dollop of sour cream.
This soup is also a great accompaniment to these turkey, pumpkin, and cranberry wraps.
Freeze the thicker soup in small batches. For a quick weekday meal idea: defrost and heat, than ladle over goat cheese ravioli and serve with a tossed green salad.
Here is your recipe; enjoy!
- 1 lb carrots, peeled and cut into 1-inch chunks
- 2 medium apples, peeled, cored, and quartered
- 1 medium fennel bulb, white part only, cut into wedges
- 3-4 tbsp olive oil
- 1 clove minced garlic
- 1 tbsp grated ginger
- kosher salt
- 3½ cups chicken or vegetable stock
- Preheat oven to 400 degrees Fahrenheit
- Place carrots, apples, and fennel onto a baking sheet and coat evenly with olive oil.
- Bake for 45 minutes. (carrots may still be slightly firm, that's fine).
- Remove carrots, apples, and fennel from the oven and put into a large saucepan.
- Add garlic, ginger, and a pinch of kosher salt.
- Pour stock over the vegetables.
- Bring just to a boil, reduce the heat, and simmer for 30 minutes.
- Using a hand mixer or blender, puree the soup.