Serve this bright orange soup when you need a pick me up. It’s a beautiful color and thanks to the mellowness of the shallots and leeks has a great flavor, which pairs well with the fennel in the garnish. I make extra fennel sauce, as I love the licorice flavor, but this is just a suggestion.
Did you know: Shallots are a member of the onion family. They look like small purple onions and taste like a cross between a mild onion and garlic. You can sub onions in if you don’t have them on hand for pretty good results, but I urge you to try them for yourself first.
Ingredients:
2 tbsp olive oil
1 medium leek, thinly sliced (1 1/2 cups)
4 large shallots, thinly sliced (1 1/4 cups)
4 cloves garlic, minced (1 1/2 Tbsp.)
1 cup dry white wine
1 2/4 lb. carrots, sliced (4 cups)
3 cups low-sodium vegetable broth
Fennel sauce:
1/2 tsp. fennel seeds
1 tbsp. chopped fennel fronds or fresh dill
1 tbsp. pine nuts
1 small clove garlic, minced
1/8 tsp. sea salt
2 tbsp olive oil
1/2 tsp grated lemon zest
Directions:
To make Soup: Heat oil in saucepan over medium-high heat. Add leek and shallots, and sauté 4 minutes. Stir in garlic and wine; simmer 5 minutes. Add carrots, broth, and 2 cups water. Cover, reduce heat to medium-low, and simmer 45 minutes, or until carrots are tender.
To make sauce: Heat fennel seeds in skillet over medium heat 3 to 4 minutes, or until seeds darken, shaking pan frequently. Transfer to bowl, and cool. Place in mortar and pestle, and pound until finely ground. Add fennel fronds, pine nuts, garlic, and salt, and pound to paste. Stir in oil and lemon zest.
Purée Soup in blender until smooth. Thin with up to 1 cup water, if necessary, to achieve desired consistency. Serve Soup garnished with sauce
(makes 6 servings)
