Spiced Carrot Soup Recipe

Ingredients:

• 1 1/2 pounds carrots, peeled and cut into large chunks
• 1 small fennel bulb, stalk removed, cored, and cut into chunks
• 1 yellow onion, peeled and quartered
• 6 cloves garlic, peeled
• 1 tablespoon ground coriander
• 1 tablespoon ground cumin
• 1/4 cup extra virgin olive oil
• 1 quart vegetable stock
• Kosher salt, to taste
• Pepper, to taste
• Red wine vinegar, to taste
• OPTIONAL:
• Plain Greek yogurt
• Dukkah (nut and spice mixture)

Directions:

1. Preheat oven to 425°F.
2. Place carrots, fennel, onion, and garlic on a large, rimmed sheet pan. Sprinkle with coriander and cumin. Drizzle with olive oil. Toss to coat. Roast 45 to 50 minutes until well-browned on edges.
3. Transfer roasted vegetables to a blender. Add enough stock to cover. Be careful not to fill blender more than 3/4 full. If necessary, work in batches.
4. Blend until smooth. Add remaining stock and blend. To thin even further, add a bit of water. For an extra silky soup, pass through a fine mesh strainer. Keep it rustic by not straining. Season with red wine vinegar, salt, and pepper, to taste.
5. Transfer soup to a pot. Bring to a simmer. Serve hot. Add a dollop of yogurt and a sprinkle of dukkah to each bowl.
6. Cook's Tip:
7. This soup freezes well. Store in a sealable freezer bag for flat storage.