Carrot and Fennel Soup with Vadouvan
2 TB unsalted butter
1 cup of fennel, diced
2 TB fresh ginger, minced
1 yellow onion, halved and sliced thin
5 carrots, peeled and sliced in ¼” slices
1 TB vadouvan spice mixture
4 cups vegetable stock
¼ cup heavy cream
1 TSP Kosher salt
A few grinds of fresh pepper
In a large Dutch oven, melt 1 TB of butter over low heat. Add the diced fennel and sliced onions. Cook until slightly softened, about 8 minutes. Next add the carrots and fresh ginger. Stirring occasionally, cook until the carrots have softened, another 8 minutes. To the vegetable mixture, toss in the additional 1 TB of butter and 1 TB of the vadouvan. Stir gently and cook until the spices are aromatic, about 2 minutes. Pour in the vegetable stock and bring it to a boil. Cover and reduce heat to low. Continue to cook about 30 minutes until the carrots are very tender when pierced with a fork.
When the carrots are completely soft you may use an immersion blender in the pan to purée the soup, or let it cool slightly and use a blender. You will have to perform this task in batches if using a blender. Add the heavy cream, salt and pepper. Stir until combined.
Serve with a garnish of sour cream on top.
You may be asking, where can I buy this exotic spice?
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