Carrot and Fennel Soup
Servings: 4
Ingredients
- 15 ml 1tbsp vegetable oil
- 1 onion chopped
- 450 g 1lb carrots
- 2 cloves garlic
- 1 tsp fennel seeds
- 1 tsp caraway seeds
- 1.2 litre 2 pints vegetable stock
- salt and freshly ground black pepper
- single cream to serve if liked
Instructions
- Peel and chop the onions, garlic and carrot,
- Heat the oil in a large pan and add the fennel and caraway seeds. Stir then add the garlic, onions and carrot.
- Sauté for a few minutes until they begin to soften.
- Add the stock and bring to the boil.
- Cover and simmer for around 25 minutes, until the carrots are tender.
- Place in a food processor and purée until smooth.
- Place back in pan and season with salt and pepper.
- Serve with a cream if liked