Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, sig's fennel and carrot soup. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Sig's Fennel and Carrot Soup is one of the most favored of current trending foods in the world. It’s appreciated by millions daily. It’s easy, it’s fast, it tastes delicious. They are fine and they look fantastic. Sig's Fennel and Carrot Soup is something which I have loved my entire life.
Add fennel, onion, carrots, potato, thyme, and bay leaf; season with salt and pepper. Reduce heat to medium-low, cover, and cook, stirring. In a large saucepan, melt butter over medium-high heat.
To get started with this recipe, we must prepare a few components. You can cook sig's fennel and carrot soup using 7 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Sig's Fennel and Carrot Soup:
- Take 1 bulb fennel
- Get 1 large potato
- Get 1-2 carrots
- Get 200 ml vegetable stock
- Take 1 bayleaf
- Take 3/4 teaspoon medium curry powder
- Take 2 tablespoon olive oil
A drizzle of fennel-seed oil echoes and intensifies the fennel flavor. Fennel is a member of the carrot family, though it's not a root vegetable. The base of its long stalks weave together to form a thick, crisp bulb that grows above ground. Above the bulb, at the tip of the stalks, it has light, feathery leaves that resemble dill.
Instructions to make Sig's Fennel and Carrot Soup:
- Wash and chop the carrots, fennel and potatoes into small pieces. Put them into a heated pan with a little olive oil, saute them gently until almost soft. Add the bayleaf. When the vegetables are ready add the stock and curry powder. Turn up heat cook for about 15-20 minutes until the vegetables are soft enough to put into a blender. Remove bayleaf. Cool vegetables down before you put them into your blender.
- Blend the vegetables into a smooth soup. Add a little more stock or water if necessary. Taste and season
- I shaved some carrots slivers very thinly to garnish the soup,I can imagine this soup to be very nice with a good piece of salmon, cod or monkfish.
In a large bowl, combine carrots, fennel, onion and lemon. Mix oil, coriander, cumin, salt and pepper; drizzle over carrot mixture and toss to coat. Quarter the fennel bulbs lengthwise, cut into bulb to remove core and thinly slice, or roughly chop. Warm up on a cold day with our carrot soup, spiked with ginger, garlic and curry powder. A smooth blended vegetable soup with Indian spice to leave simmering for hours.
So that’s going to wrap this up with this special food sig's fennel and carrot soup recipe. Thanks so much for reading. I’m confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
