This colorful soup is perfectly balanced with sweet carrots, licorice-flavored fennel and ginger. Serve it warm with corn muffins and a dollop of ginger-spiked cashew cream.
Special Diets:
Ingredients
Method
Heat a stockpot over medium heat.
Cook shallots, celery and ginger, stirring frequently until soft, about 10 minutes. If the vegetables start to brown, add a little water to the pot.
Add carrots and fennel, cover, and cook until softened and aromatic, about 5 minutes.
Add garlic, coriander and 6 cups water.
Bring to a boil, reduce to simmer and cook until vegetables are completely soft, about 30 minutes.
Puree the soup with an upright or immersion blender.
Garnish with reserved fennel fronds.
Nutritional Info
Serving Size
about 1 cup
Calories
70
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.