Try this vegetable soup for a change of pace. Thickened with pureed carrots and fennel, it is naturally low fat and high fiber. Despite sounding healthy, it tastes great and is a fun treat. Try it for lunch with a half a sandwich or for a first course at a party. The jalapenos on top are optional but make a great contrast to the slightly sweet soup.
Makes 2 bowls or 4 cups of soup.
- 2 c. vegetable broth, homemade or store-bought
- 2 cups sliced carrots, about 4
- 1/4 c. sliced fennel (or celery if you do not have fennel), 1/4 of a bulb
- 1/4 c. chopped onion, about 1/2 small onion
- 1/4 tsp. fennel seed
- 1/4 tsp. whole coriander
- Dash ground ginger (1/8 tsp. or less)
- Ground pepper, to taste
- Salt, to taste
- 2 tsp. agave nectar (optional) or other sweetener to taste
- 1/2 fresh jalapeno pepper, chopped small
Pour broth into a 4 quart saucepan. Slice vegetables evenly (I use a mini food-processor) and add to broth.
Grind fennel seed and coriander with a mortar and pestle or in an old coffee grinder reserved for spices. You can also crush them with the back of a knife if you are in a pinch.
Add the spices to the broth, bring everything to a boil and boil gently for 20 minutes, or until vegetables are soft.
Pour the contents of the pan into a blender or food processor, cover the lid with a clean, dry kitchen towel (danger - very hot) and blend on high for 30 seconds or until smooth. Return contents to pan. Heat gently and adjust flavorings with freshly ground pepper, salt and agave nectar (or sugar).
Serve in bowls with fresh jalapenos, chopped small, sprinkled on top.
