carrot fennel soup

I’m still under the haziness leftover from last week’s flu spell. When I tried to get back into the kitchen to make sourdough bread, I failed. Lost in thoughts about slowing down and savoring little moments, like when Luke and David, as sick as they both were, tried to nurse me back to health as well. The team effort paid off, but it couldn’t exactly clear my head since I added a tablespoon of baking soda to the bread dough instead of a teaspoon. At least I’m feeding the portly neighborhood ravens via the compost heap. That counts for something.

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The week before, I made a carrot fennel soup that knocked me sideways, like sliding into an icy stretch of road that ignites your adrenaline. What follows is a brief flash of some terrible thought or another followed by a well of gratitude. It’s a bit like that with fennel, minus the accident flash and I’ve learned how to like, if not relish it. Not really on that last part but almost. Sort of. Okay, I’m trying.

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I haven’t always been so accepting of fennel, it reminds me of black licorice, which I’ve never been a fan of. Faint though, like a smeary ink drawing, the fennel adds a hint of bitter sweetness to the soup.

For the soup, I like to peel the tough outer layer of the fennel bulb then core it before cutting it into thin slivers. The carrots too should be peeled or at least well scrubbed. If you have a batch of homemade vegetable stock in the freezer, thaw it in the fridge overnight, so you’re ready to go when the soup cravings hits.

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I’ll leave you with this sunny little fortune I found earlier under my chair, “Your happiness is intertwined with your outlook on life.” Well, yes. Beyond the obvious, I read it like this, Don’t let life get you down. Appreciate the jar of wilted daffodils on the table, the maple syrup stuck to floor, and the bread gone to the compost. Then go do something you love. Like make soup or go for a walk or take an imaginary drive to upstate New York (or your equivalent). Whatever it takes.

Thanks for all the get well wishes, they helped!

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Carrot Fennel Soup with Parsley Walnut Pesto
makes 6 servings

2 tablespoons extra-virgin olive oil
1 medium yellow onion, peeled and chopped
1 fennel bulb, outer layer peeled then cored, and thinly sliced, fronds reserved for garnish
6 cups vegetable stock
1 1/2 pounds carrots, peeled and cut into ½-inch rounds
2 tablespoon fresh parsley leaves, chopped
1 sprig fresh thyme leaves
1 teaspoon sea salt
1 teaspoon fresh lemon juice or apple cider vinegar
freshly ground black pepper, to taste
cream or milk (cashew, soy, or dairy), optional
parsley walnut pesto (recipe to follow), optional

Heat the olive oil in a 6-quart pot over medium. Add the onion and cook for 5 minutes or so, stirring occasionally, until softened. Add the fennel, cook for another 5 minutes, stirring occasionally. Add the vegetable stock, carrots, parsley, thyme, and salt, then bring to a boil. Turn the heat down to low and simmer, partially covered, until the carrots are very tender, for about 30 minutes. Add the lemon juice or vinegar (to brighten the soup).

Remove the soup from the heat and let cool for a few minutes. Use an immersion blender or an upright blender (blend in small amounts) to puree the soup until completely smooth. Return the soup to the pot and gently reheat. Stir in the  pepper and cream or milk if using. Ladle the soup into bowls and garnish with a spoonful of parsley walnut pesto.

Parsley Walnut Pesto


makes about 1 cup

2 loosely packed cups fresh parsley leaves (rinsed and dried)
sea salt, to taste
2 cloves garlic
1/2 cup walnuts (or use 1/4 cup walnuts and 1/4 cup pine nuts)
1/2 cup extra-virgin olive oil (divided)

Combine the basil with a pinch of salt, garlic, walnuts, and 1/4 cup of oil in a food processor or blender. Process until smooth, stopping to scrape down the sides of the container if necessary and adding the remaining 1/4 cup of oil gradually. Store in the refrigerator for up to two weeks or freeze for up to three months.

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Comments

  1. Gorgeous shotsd lovely smooth soup!

    Good to know that you are feeling better.

    Cheers,

    Rosa

  2. This looks fantastic. I love the pesto that you can swirl in as you go!

  3. I always feel uplifted by the color of carrot soup, so intense. This time of year is hard for me, winter leaves me feeling a bit sallow and drained. I went for a facial and haircut this weekend, which made me feel like a new woman. :) Recovering from the flu can leave one feeling low…I hope you find some brightness this week.

    • ArtandLemons says:

      Jess, Orange. My Kitchen Aid stand mixer is orange and reminds me of the brightness of carrots and citrus, always good to have that splash of color around. I think I’ll follow your lead on the weekend pampering, a massage would be so nice and rejuvenating.

  4. Love the idea of including the pesto for a more complex flavor!

    • ArtandLemons says:

      Sandy, Sadly, I just opened the last jar of pesto we in the freezer. I like to keep a few varieties stocked with various herbs and nuts to boost flavor to certain vegetable, pasta, grain, and egg dishes. Easy with a big impact.

  5. That soup looks perfect for spring–full of fresh, clean, and snappy veg that are still easy to find in mid-March. I like to do carrot soup with lots of chopped dill–a lot like the fennel here!

    • ArtandLemons says:

      Hi Eileen, welcome. I like to pair dill and carrots too and would love your soup. I also add dill and a drizzle of honey plus sea salt to cooked carrots, simple yet really good.

  6. I woke up sick today! I would love the have this soup delivered asap! Thanks for posting & glad to hear you are better. I’m trying to get myself up and make a carrot and sweet potato soup for dinner later (I happen to have the right ingredients on hand for that). I will add this recipe to my list! Thanks!

    • ArtandLemons says:

      Feel better soon Megan, wish I could drop soup off for you! I like the sound of your carrot and sweet potato soup too.

  7. great soup :-)

  8. This soup sounds lovely. I also started out not liking fennel because I’m not a fan of liquorice, but it’s somehow grown on me when I had it in a really good salad. Must try it in soup now :)

  9. Oh my – what a gorgeous, gorgeous soup. I too am still flu-ridden, I’m even taking a sick day today. If I were up for cooking such a fine meal, I’d definitely indulge happily :)

  10. I’m sorry you’ve been feeling poorly. I have a feeling that when this weather changes our bodies are all going to be discombobulated and prone to more of it. I have always liked fennel (though I hate black licorice candy–yes, makes no sense) and sometimes I get an overload of carrots. Like, now. So I foresee this being made near the end of the week. I’ve got a pot of red lentil soup for lunch today, so I guess it’s an orange kind of week. feel better!

    • ArtandLemons says:

      Thanks, Sara. Yes, it’s the season and all this wacky weather doesn’t help either. Love the idea of eating single color meals…this gives me an idea!

  11. this looks simply delicious!

  12. This looks delicious, especially the addition of pesto – parsley and carrots is a great combo!

  13. Happy Fennel Friday! We love this recipe and it is featured on our Fennel Soup Recipes! Thanks so much for sharing!!
    http://fennelfriday.com/fennel-friday-heat-up-the-pot-for-fennel-soup-recipes/

Trackbacks

  1. [...] and especially creams that don’t need actual added cream to be luscious. Nikki posted her Carrot Fennel Soup with Parsley Walnut Pesto – the carrot-fennel combination sounds great, but the spoonful of pesto really does it for [...]

  2. [...] Nikki of Art and Lemons made carrot fennel soup [...]

  3. [...] soups and especially creams that don’t need actual added cream to be luscious. Nikki posted her Carrot Fennel Soup with Parsley Walnut Pesto – the carrot-fennel combination sounds great, but the spoonful of pesto really does it for me. [...]

  4. [...] Check out the Recipe Here, and the nutrition below. [...]

  5. [...] roasted carrot, fennel, and onion soup inspired by art and lemons [...]

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