That’s right. C’mon, don’t be scared by the Middle Eastern flavors! This soup is actually super easy and simple to prepare, but it’s an orange soup that’s different from that tired butternut squash, and is very creamy, gorgeous, and delicious too. I served it simply with a shawarma chicken/Israeli salad type of dinner, but pair it up with your favorite Israeli-style meal. (Yes, cumin-phobes, go for it!) Fennel is a veggie that you just might love if you try. It’s delicious both raw (dip it!) and roasted. If you happen to not like fennel, don’t worry; the flavor is subtle in this soup. I remove the dirtier outer leaves and use just the interior.
Heat olive oil in a medium/large saucepan. Add onion and garlic and sauté until onion is soft. Add carrots and fennel and sauté a few minutes more. Add spices and sauté another minute.
Add water and bring to a boil. Lower heat and simmer for about 45 minutes. Blend until smooth using an immersion (or regular) blender.
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Photography by Chana Rivky Klein
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