Done. But there was fennel. Simmer, covered, until the carrots are very tender, about 20 minutes. Reduce heat and cover, simmering about 55 minutes until lentils and rice are … Chop Carrots for Fennel Soup. I have lightened it a little, added fennel, and given it a little kick with the addition of a pinch of crushed red pepper. Preparation. To serve as the main entrée, make this soup heartier by adding cooked, shredded chicken or turkey and using the matching broth. The perfect addition to a fall lunch or holiday dinner. When I tried to get back into the kitchen to make sourdough bread, I failed. Carrot, Fennel & Coconut Soup. Or if you're simply looking for a healthy chicken … When serving as an appetizer, stick with the original recipe. One day, I came home to find my husband, Gregg, in a similar state; he felt a little foo in the belly, but nonetheless hungry. Add white wine and cook over medium heat until mostly absorbed. Jun 28, 2013 - I'm still under the haziness leftover from last week's flu spell. This sensational soup is easily adaptable to serve as an appetizer or the main entrée. Search a collection of 8,000-plus easy recipes and discover what's trending and popular now. Maureen Martone. Add the fennel slices and cook, stirring, until softened. Bring to boil. | SUNKISSEDKITCHEN.COM | #carrot #apple #fennel #soup #whole30 #paleo #vegan Remove the soup from the heat and stir in the orange juice, sour cream and reserved fennel fronds. Decision made. Garnish with reserved fennel … Find gluten-free, heart-healthy, vegetarian, vegan, Instant Pot, slow cooker, sheet pan, seafood recipes, and more. Add carrots and garlic and cook, stirring, 1 minute. Serves 4. Carrots and fragrant fennel make the perfect combination — sweet, savoury and aromatic. For years, I’ve made carrot ginger soup for my cancer patients when their tummies are a little off. I happen to have a lot of carrots thanks to my CSA so BAM. Add the carrots, pear, potatoes, mushrooms, curry powder and turmeric to the fennel seed; cook and stir until everything is evenly coated in oil, 2 to 3 minutes. Add tomato, kale, broth, lentils, rice and herbs. Add carrots and fennel, cover, and cook until softened and aromatic, about 5 minutes. In a 3-quart heavy saucepan cook fennel bulb in butter over moderate heat, stirring, until softened and beginning to turn golden. The Creamy Carrot Fennel Soup is, well, it’s awesome. I went to the pantry to whip up some soup, only to find there was no ginger to be had. Stir the rice, flaxseed, bay leaves and parsley into the soup; bring the mixture to the boil, reduce heat to low, and simmer until the rice and vegetables are very tender, about 30 minutes. This soup is my variation on a recipe by Marjorie Druker from her powerhouse cookbook, "New England Soup Factory Cookbook". Saute shallots, fennel, and carrots until shallots are translucent. 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