Soupy Goodness 4 U!

Ok folks, we have a winner! I made this soup the other night, and while it was good that night, the next day….it was DA BOMB. (Now I know that it’s really so last decade to say Da Bomb but I was going to use the current equivalent – which is ‘sick’ – but that just didn’t seem appropriate in the context of food. Not with the recent eColi scares.)

So try this. It’s extremely healthy, and can be made vegetarian by substituting veggie broth for chicken stock. I served it with a spinach salad and some nice, crunchy multi-grain crostinis.

Let me know what you think.

p.s. I didn’t use leeks because I didn’t have any – so I just doubled the onion. Also, I didn’t have fresh thyme so I used dried. You do need the fennel seeds, however, because it adds a really nice flavor component.

Carrot Soup with Fennel

1/4 cup (1/2 stick) butter
4 medium carrots, peeled, chopped
3/4 cup chopped onion
3/4 cup chopped leek (white and pale green parts only)
2 garlic cloves, chopped
1/2 teaspoon chopped fresh thyme
1/4 teaspoon fennel seeds
5 cups (or more) canned low-salt chicken broth

Additional chopped fresh thyme Melt 1/4 cup butter in large saucepan over medium-low heat. Add carrots, onion, leek, garlic, 1/2 teaspoon thyme and fennel seeds; stir to coat. Cover; cook until onion is translucent, stirring occasionally, about 15 minutes. Add 5 cups broth. Bring to simmer. Cover partially; simmer until carrots are very tender, stirring occasionally, about 40 minutes. Cool slightly. Working in batches, purée soup in blender. (Or, use your trusty immersion blender, like I did.)

Return to pan. Thin to desired consistency with more broth. Season with salt and pepper. (Can be made 1 day ahead. Cool slightly. Cover and chill.) Bring soup to simmer. Ladle into bowls. Sprinkle with additional thyme. Serves 4.