Carrots

Bella’s Carrot, Orange & Fennel Soup

Posted by Carole Koch

Thanks to CSA member Julie Verson for sharing this recipe. Julie says: “I ran across this recipe in ‘Guideposts Magazine’ and thought of the fennel I saw coming out of the field yesterday...enjoy!”

Soup
2 tablespoons extra virgin olive oil
1 cup yellow onions, chopped
1 cup fennel, chopped
1 1/8 teaspoon sea salt, divided
3 pounds carrots, washed, cut into 1-inch pieces
1/4 teaspoon ground cumin
1/8 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1 pinch red pepper flakes
1 1/2 teaspoons orange zest
8 cups stock or water
1/4 teaspoon maple syrup
1 tablespoon orange juice
2 teaspoons lemon juice

In an 8 quart pot, heat oil over medium heat. Add onion and fennel with a pinch of salt; sauté until golden. Add carrots, cumin, cinnamon, allspice, red pepper, orange zest and 1/4 teaspoon salt. Stir. Deglaze pot with 1/2 cup stock until liquid is reduced by half. Add remaining 7 1/2 cups stock with 1/4 teaspoon salt. Cook until carrots are tender, about 20 minutes. In a blender, puree soup in batches, adding cooking liquid first then carrots. Blend until smooth. Add additional liquid to reach desired thickness. Return to pot, add maple syrup, orange juice lemon juice and a pinch of salt; reheat slowly. To serve, ladle soup into bowls and drizzle cashew cream on top.

Cashew Cream
1 cup raw cashews
1 cup water
2 teaspoons fresh lemon juice
1/4 teaspoon sea salt
pinch fresh nutmeg, grated

Grind cashews in a food processor. Put water in a blender. Add ground cashews, lemon juice, slat and nutmeg. Blend until smooth, about 3 minutes.

Serves 6.

Thanks Julie!

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