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Recipe by Victoria Dwek

Carrot and Fennel Soup (Don’t Be Scared!)

Parve Parve
Easy Easy
6-8 Servings
Allergens

No Allergens specified

Ingredients

Carrot and Fennel Soup

  • 2 tablespoons Gefen Olive Oil

  • 1 large or 2 small onions, diced

  • 3 cloves garlic, crushed or 3 cubes Gefen Frozen Garlic

  • 2 pounds carrots, peeled and chopped (or 4 of those really big “loose” carrots)

  • 1 fennel bulb

  • 1 teaspoon salt, plus to taste

  • 2 teaspoons Pereg Cumin

  • 1 teaspoon coriander

  • 4 cups water

Directions

1.

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.

2.

Add water and bring to a boil. Lower heat and simmer for about 45 minutes. Blend until smooth using an immersion (or regular) blender.

Credits

Photography by Chana Rivky Klein

Carrot and Fennel Soup (Don’t Be Scared!)

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