Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, sig's fennel and carrot soup. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.

A silky, subtly sweet carrot soup that makes fall vegetables feel downright swanky. Add fennel, onion, carrots, potato, thyme, and bay leaf; season with salt and pepper. Fennel, carrots, sweet potato, and pear are pureed into a tasty, savory soup perfect for when the weather begins to turn cold.

Sig's Fennel and Carrot Soup is one of the most well liked of recent trending foods in the world. It’s appreciated by millions every day. It is easy, it is quick, it tastes yummy. Sig's Fennel and Carrot Soup is something that I’ve loved my entire life. They are fine and they look fantastic.

To begin with this particular recipe, we have to first prepare a few components. You can cook sig's fennel and carrot soup using 7 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Sig's Fennel and Carrot Soup:

1. Take 1 bulb fennel
2. Take 1 large potato
3. Get 1-2 carrots
4. Prepare 200 ml vegetable stock
5. Get 1 bayleaf
6. Prepare 3/4 teaspoon medium curry powder
7. Make ready 2 tablespoon olive oil

Like I mention up above - it's easy to make a meal of this by serving it topped with a poached egg. Heat the olive oil in your largest soup pot over medium-high heat. This soup is a great option for lunch—it's soothing and aromatic. The cashews not only help you feel sated, but they contain iron and minerals that can help red blood cell production.

Instructions to make Sig's Fennel and Carrot Soup:

1. Wash and chop the carrots, fennel and potatoes into small pieces. Put them into a heated pan with a little olive oil, saute them gently until almost soft. Add the bayleaf. When the vegetables are ready add the stock and curry powder. Turn up heat cook for about 15-20 minutes until the vegetables are soft enough to put into a blender. Remove bayleaf. Cool vegetables down before you put them into your blender.
2. Blend the vegetables into a smooth soup. Add a little more stock or water if necessary. Taste and season
3. I shaved some carrots slivers very thinly to garnish the soup,I can imagine this soup to be very nice with a good piece of salmon, cod or monkfish.

Remove from heat& puree with an immersion blender right in saucepan or in a food processor or add to a. Fennel is one of my favorite root vegetables, mainly for its mild licorice taste. It is highly aromatic and deeply flavorful, and pairs perfectly with the carrot in this light yet creamy soup. Roasting the vegetables first brings out their natural sweetness, yielding a delicious, cozy soup. The German influence is represented in the sliced fennel bulb and fennel seed (fenchel in German).

So that is going to wrap it up for this special food sig's fennel and carrot soup recipe. Thank you very much for reading. I’m confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!