Sweet carrots and mild fennel team up for this satisfying soup.
Ingredients
- 4 tablespoons unsalted butter
- 1 medium yellow onion, sliced
- 3 large carrots, peeled and chopped in 1” chunks
- 1 large (or 2 small) fennel bulbs, root end trimmed, cut into thin slices (save a few fronds for garnish)
- 2 small potatoes, peeled and chopped into quarters
- 1-2 sprigs fresh thyme or pinch dried thyme
- 1 bay leaf
- Sea salt and freshly ground pepper
- 1 qt. vegetable or chicken broth
- ¼ cup pecans, chopped
About this recipe
Serves 4-6 To make it vegan, use coconut oil instead of butter and vegetable broth.
Instructions
In large saucepot, heat butter over medium heat. Add onion, carrots, fennel, potatoes, thyme, and bay leaf. Saute, stirring constantly, for a few minutes, then reduce heat to medium-low and cover. Cook, stirring constantly to avoid browning, until vegetables are soft and cooked through. Add broth, salt and pepper. Bring to a boil, then reduce heat and simmer, uncovered, about 10 minutes. Turn off heat, remove bay leaf and sprigs of thyme, and cool.
Meanwhile, toast pecans: heat oven to 350 degrees and place pecans in a baking pan. Bake, shaking pan occasionally, for 8-10 minutes, watching carefully to make sure they don’t burn – they should become only slightly darker. Remove from oven and pour into a bowl. Set aside.
Using a stick blender or food processor, puree soup. Return to saucepan and bring almost to a simmer. Ladle into serving bowls and top with chopped pecans and a few fennel fronds. Serve immediately.
