Carrot and fennel soup


4-6 servings

1 onion
2 cloves of garlic
10-12 carrots, depending on size
1 fennel
1 liter of vegetable stock
1 tbsp. fresh ginger
Oil for frying
Salt and pepper

Start by chopping the onion, garlic, ginger, carrots and fennel. Heat up the oil in a big pot. Sauté the onion and garlic for a few minutes. Add the ginger. Throw in the carrots and the fennel and let it go light brown before adding the stock. This brings out the sweetness of the carrots and gives a nice contrast to the anis flavour of the fennel. Add the stock and leave is to simmer for approimately 30 minutes. Once the vegetables are soft use a hand blender to turn it into a nice and creamy soup.
Season to taste.

Photos by Teodora Bankovska

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