Oct 26, 2011

Carrot Soup

My good friend Rachel made this soup at a fall-themed party for her son's first birthday. I've never had carrot soup before. It was tasty. I will definitely be making this again.

1 tablespoon olive oil
1 shallot, thinly sliced
1 clove garlic, chopped
1/2 stalk of celery
1 pound carrots, thinly sliced
1 head fennel
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon coriander
2 (14.5-ounce) cans chicken or veggie broth
1/4 cup butter, cubed

Heat oil in a saucepan over medium high heat. Add the onion, garlic, celery, and cook, stirring, until slightly softened but not browned--about 2 minutes. Cook the carrots until begin to soften but do not brown--about 6 minutes. Stir in coriander. Cook, stirring, one minute. Stir in chicken broth. Heat to boil. Reduce heat to simmer. Cook until carrots can be easily mashed--about 25 minutes. Puree the veggie mixture in a blender or food processor. Pulse in pieces of butter a piece at a time. Blend until very smooth--about 2 minutes. Heat again for 3 minutes.

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