Carrot and fennel soup

It’s definitely soup weather in our part of the world. This lovely bright orange soup is full of flavor and will warm you up on a cold winters evening.


Served 4-6

45ml olive oil

1 onion chopped

2 stalks of celery, chopped

5 carrots, peeled and chopped

3 small bulbs of fennel , sliced

10ml chopped garlic

15 ml grated ginger

1.5lr vegetable stock

Salt and pepper

60ml chopped coriander

Cream for serving


Heat the oil over a medium heat and fry the onion and celery for 5 minutes . Add the carrot and fennel and fry gently for another 5 minutes. Add the garlic and ginger and fry for 2 minutes .

Add the stock and seasoning , cover and simmer for 30-40 minutes until the carrots are soft.add the coriander. Using a stick blender purée until smooth.

Serve with a drizzle of cream

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