Carrot, Orange, Fennel Soup
This Carrot, Orange, Fennel Soup was served in the Bastyr Dining Commons on February 10, 2012, as part of a cancer-fighting menu created by dietetic intern Matt Keen. Other recipes include Chickpea Patties; Rainbow Chard with Cranberries and Almonds; Asparagus and Mushroom Saute; Mediterranean Lentil Salad; Baked Salmon with Caper Relish; Oatmeal with Berry Compote; and Baked Apples with Date Pecan Filling and Rhubarb Ginger Drizzle.
Heat oil in a soup pot over medium heat. Add the onion, fennel and a pinch of salt. Saute until golden brown (about 4 minutes).
Stir in carrots, orange zest, cumin, cinnamon, allspice, red pepper flakes and ¼ teaspoon of salt. Saute until well combined. Pour in ½ cup of the broth and cook until liquid is reduced by half.
Add the remaining broth (or broth and water) and another ¼ teaspoon of salt, and cook until the carrots are tender (about 20 minutes).
Puree the soup in batches in a blender, or using an immersion blender, until very smooth. Each time add the cooked liquid first and then the carrot mixture. If needed, add additional liquid for desired consistency.
Return the soup to the pot and cook over low heat, stir in orange juice, lemon juice, maple syrup and a pinch of salt.
Taste the soup to see if it needs more salt, maple syrup or any other spice that you may like.
|Source||Recipe adapted from The Cancer-Fighting Kitchen by Rebecca Katz and Mat Edelson|