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Ingredient
Sig's Fennel and Carrot Soup
Introduce
Chef :
SigrunSig's Fennel and Carrot Soup
Was not to sure what to make, so I added some leftover vegetables (carrots and fennel) with a potato for creaminess. #lunchideas #stayingathome. This does really not take very long
Ingredient
Food ration :
2 servings
1-2
carrots
200 ml
vegetable stock
1
bayleaf
3/4 teaspoon
medium curry powder
2 tablespoon
olive oil
Cooking instructions
* Step 1
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.
* Step 2
Blend the vegetables into a smooth soup. Add a little more stock or water if necessary. Taste and season
* Step 3
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.
Note: if there is a photo you can click to enlarge it
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