CARROT AND FENNEL SOUP
Yield: 12 x half-litre (US pint) jars
Provided by Healthy Canning
Categories Soup
Time 1h45m
Number Of Ingredients 12
Steps:
- Wash carrots. Peel, wash again, slice and set aside.
- Regular pot: Heat oil, sauté fennel in the pot till translucent. Add prepared carrots and 1 litre (4 cups / 32 oz of vegetable broth). Simmer under carrots are quite soft -- about 30 minutes. OR
- Pressure cooker: Heat oil, sauté fennel in the pot till translucent. Add prepared carrots and 1 litre (4 cups / 32 oz of vegetable broth). Cook on high pressure for 15 minutes. (Use a pressure cooker at least 8 litres (quarts) in capacity. If you double the recipe, you'll either need to do this step in two rounds, or have a much bigger pressure cooker such as a Presto or All-American 16 quart pressure canner.)
- Let the mixture cool a bit until it is safe to work with.
- Purée in blender.
- Put mixture back in pot.
- Add the remaining 2 litres (8 cups / 64 oz ) of stock.
- Bring back to a boil, simmer on low for 20 to 30 minutes.
- Adjust flavouring with some or all of the suggested flavourings above.
- Put into hot jars.
- Leave 3 cm (1 inch) headspace, regardless of jar size.
- Wipe rims, apply lids, set in pressure canner.
- Process pressure: 10 lbs (69 kPa) weighted gauge, 11 lbs (76 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet.)
- Process time: Half-litres (pints) 40 minutes; litres (quarts) 50 minutes
Nutrition Facts : ServingSize 1 g, Calories 48 kcal, Carbohydrate 10.1 g, Protein 1 g, Fat 0.7 g, SaturatedFat 0.1 g, Sodium 654 mg, Fiber 2.8 g, Sugar 4.2 g
CARROT-AND-FENNEL SOUP
Provided by Amanda Hesser
Categories dinner, easy, appetizer
Time 30m
Yield 6 servings
Number Of Ingredients 8
Steps:
- In a 3-quart heavy saucepan, over medium heat, melt the butter until foamy. Add the fennel slices and cook, stirring, until softened. Add the carrots and garlic and cook another minute. Pour in 6 cups of water and season with salt. Simmer, covered, until the carrots are very tender, about 20 minutes.
- Remove the soup from the heat and stir in the orange juice, sour cream and reserved fennel fronds. Use the back of a spoon to mash some of the carrots and fennel, but leave the soup chunky. Season with salt and pepper.
Nutrition Facts : @context http, Calories 120, UnsaturatedFat 2 grams, Carbohydrate 16 grams, Fat 6 grams, Fiber 5 grams, Protein 2 grams, SaturatedFat 4 grams, Sodium 423 milligrams, Sugar 8 grams, TransFat 0 grams
FENNEL AND CARROT SOUP
A creamy soup where all the vegetables meld together. Serve with some toasted bread croutons for a topping. Cheese bread makes it super delicious!
Provided by Orange Azalea
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Carrot Soup Recipes
Time 1h5m
Yield 4
Number Of Ingredients 9
Steps:
- Melt butter in a heavy pot over medium heat. Add fennel, carrots, celery, leeks, thyme, and bay leaf. Season with salt and pepper. Reduce heat to medium-low. Cover and cook, stirring occasionally, until vegetables soften but do not brown, 30 to 45 minutes.
- Pour broth into the pot and bring to a boil. Reduce heat and simmer until all of the vegetables are cooked, about 10 minutes. Remove the thyme stems and bay leaf. Puree soup using an immersion blender.
Nutrition Facts : Calories 199.4 calories, Carbohydrate 20 g, Cholesterol 36.1 mg, Fat 12.8 g, Fiber 8 g, Protein 4.5 g, SaturatedFat 7.4 g, Sodium 1262.4 mg, Sugar 3.7 g
FENNEL CARROT SOUP
This soup is perfect as a first course for a special-occasion dinner. It gets its delicious flavor from toasted fennel seeds-a pleasant complement to the carrots, apple and sweet potato. -Marlene Bursey, Waverly, Nova Scotia
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, melt butter over medium-high heat. Add fennel; cook and stir 2-3 minutes or until lightly toasted. Add carrots, sweet potato and apple; cook and stir 5 minutes longer. , Stir in broth, rice, bay leaf and curry powder; bring to a boil. Reduce heat; simmer, covered, 30 minutes or until vegetables and rice are soft. , Remove from heat; cool slightly. Discard bay leaf. Process in batches in a blender until smooth; return to pan. Stir in lemon juice, salt and pepper. Cook over medium heat 5 minutes or until heated through, stirring occasionally. Sprinkle with parsley.
Nutrition Facts : Calories 117 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 989mg sodium, Carbohydrate 23g carbohydrate (0 sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
FENNEL AND CARROT SOUP
I got this recipe off the internet ( I think it was in a newspaper)and it is so good. Very tasty, creamy and filling. You will swear this has cream in it!!!
Provided by riffraff
Categories Lunch/Snacks
Time 1h
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Trim tops& bottoms of fennel bulbs.
- Save a few green fronds& chop for garnish.
- Thinly slice bulbs, you should have about 4 cups sliced fennel.
- In large saucepan, saute sliced fennel, onions, carrots in the olive oil until tender, about 20 minutes.
- Add chicken broth, cover& bring to a simmer about 20-25 minutes until veggies are tender.
- Remove from heat& puree with an immersion blender right in saucepan or in a food processor or add to a blender.
- May take a couple of batches.
- Transfer each batch to a clean saucepan.
- Serve with sprinkle of chopped fennel fronds& cracked black pepper.
CARROT SOUP WITH THYME AND FENNEL
Steps:
- Melt 1/4 cup butter in large saucepan over medium-low heat. Add carrots, onion, leek, garlic, 1/2 teaspoon thyme and fennel seeds; stir to coat. Cover; cook until onion is translucent, stirring occasionally, about 15 minutes. Add 5 cups broth. Bring to simmer. Cover partially; simmer until carrots are very tender, stirring occasionally, about 40 minutes. Cool slightly. Working in batches, purée soup in blender. Return to pan. Thin to desired consistency with more broth. Season with salt and pepper. (Can be made 1 day ahead. Cool slightly. Cover and chill.)
- Bring soup to simmer. Ladle into bowls. Sprinkle with additional thyme.
CARROT FENNEL SOUP
Provided by Ruth Cousineau
Categories Soup/Stew Blender Appetizer Quick & Easy Dinner Fennel Carrot Fall Healthy Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 450°F with rack in lowest position.
- Chop enough fennel fronds to measure 1 tablespoon and reserve. Discard stalks and remaining fronds. Slice bulbs 1/4 inch thick and toss with carrots, onion, garlic, 3 tablespoons oil, sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread in a 4-sided sheet pan and roast, stirring occasionally, until browned and tender, 25 to 30 minutes.
- Blend half of vegetables in a blender with broth until very smooth. Transfer to a medium saucepan. Repeat with remaining vegetables and water. Thin to desired consistency with extra water and simmer 2 minutes. Season with salt and pepper.
- Meanwhile, finely grind fennel seeds in grinder and stir into remaining 2 tablespoons oil. 3Serve soup drizzled with fennel oil and sprinkled with reserved fronds.
ROASTED CARROT-FENNEL SOUP
Kudos to my sis! This former fast-food junkie has become a lot more conscious of the foods she prepares for her family in recent years. The fact that her husband has had a heart attack (requiring quadruple bypass surgery) and a stroke in the past few years--as well as being diagnosed diabetic--has most likely had something to do with this. In any event, I couldn't be happier that she is trying to eat better and to make sure her family does the same! Knowing that I'm a veggie, she has been sharing any good vegetarian recipes that come her way. This one comes from a neighbor who is quite the creative chef. Simple and delicious, it's the perfect dinner for a cold winter night. Serve with a warm crusty loaf of homemade bread, and you're in business. Thanks, sis : ) !
Provided by Veggie Girl NYC
Categories Vegetable
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees F with rack in lowest position.
- Chop enough fennel fronds to measure 1 T and reserve. Discard stalks and remaining fronds. Slice bulbs 1/4" thick and toss with carrots, onion, garlic, 3 T olive oil, sugar. salt, and pepper. Spread in a 10" x 13" baking pan that has been lined with parchment paper and roast, stirring occasionally, until vegetables are browned and tender, appx. 30-45 minutes.
- When vegetables are done, remove from oven and cool slightly. Place vegetables in a large soup kettle and add vegetable broth. Using a hand blender, blend vegetables and broth together until very smooth. (Alternately, you can blend the vegetables and broth in a blender in batches, and transfer to a soup kettle when blended.) Thin with water if needed.
- Over medium heat, bring soup just to boiling, and then lower heat to keep warm until ready to serve.
- Meanwhile, finely grind fennel seeds in a spice or coffee grinder and stir into remaining 2 T olive oil.
- Serve soup drizzled with fennel oil and sprinkled with reserved chopped fronds.
- (Note: fennel oil can be made up to two days ahead and kept at room temperature until ready to serve.).
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- Heat 4 Tbsp. butter in a large heavy pot over medium. Add fennel, onion, carrots, potato, thyme, and bay leaf; season with salt and pepper. Reduce heat to medium-low, cover, and cook, stirring occasionally and reducing heat if needed, until vegetables are soft but not browned and have released their moisture, 45–60 minutes (this will give them deep flavor).
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