Herbed Carrot Soup

  • Drizzle of olive oil
  • 2 cloves garlic, minced
  • 1 onion, chopped
  • 1 tsp ground nutmeg
  • 1 tsp salt
  • Zest of one lemon
  • 1 tbsp ground ginger
  • 6 carrots, chopped
  • About 4 cups vegetable broth/stock
  • 3 tbsp fennel seeds
  • Handful fresh herbs: tarragon, basil, parsley, rosemary, sage

Drizzle olive oil onto heated pan. Stir in onions, nutmeg, salt, lemon zest, and ginger. Heat until soft. Add garlic until heated through and fragrant. Stir in chopped carrots and cover with vegetable broth. Simmer until carrots are soft. When cooked through, puree soup with blender or immersion blender. Allow soup to cool completely. When soup has cooled, throw in the fennel seeds and herbs (about a cup or two, loosely packed,) and puree herbs into soup.


About airgolden

I fill jars and I empty jars.
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