For this week’s edition of January’s Soup Month, one of our favorites- thyme-infused carrot and fennel soup. We recently made a batch and froze some. It’s so good.
The sweetness of carrots and anise flavor of fennel work well with this thyme-infused soup.
I love soup. But soup as a meal seems sort of wimpy. But it’s not. I always find soup filling and satisfying. There’s something about food in liquid form- every mouthful is the peak of flavor.
Gather your tools. You’ll need:
Gather your ingredients. You’ll need:
1. carrots 2. fennel bulb 3. vegetable broth 4. water 5. olive oil 6. salt 7. fresh thyme
Thyme-Infused Carrot and Fennel Soup
adapted from Ball Blue Book of Preserving
Makes 12 cups
2 pounds carrots, peeled and sliced into 1/2 inch pieces
1 fennel bulb, sliced and cut into 1 inch pieces
1 tablespoon olive oil
3 cups vegetable stock (for homemade, we prefer Forks Over Knives’ recipe)
3 cups water
1 teaspoon sea salt
8-10 fresh thyme spring about 4-6 inches long
Heat olive oil in a large pot and add fennel. Stir until fennel begins to brown. Add carrots and vegetable broth and bring to a boil. Once boiling, reduce heat and simmer until carrots are tender.
In a food processor, working in 2-3 batches, puree until mostly smooth (there may be some very small chunks). Return to pot and add water, thyme springs, and salt. Return to boiling. Once boiling, reduce heat and simmer for 30 minutes. Remove thyme sprigs, pulling off leaves and leaving in soup to taste. Salt and pepper to taste.
Garnish with thyme leaves and/or fennel fronds and/or spicy roasted chickpeas (recipe at Whole Living).