Before I share the recipe for the soup I enjoyed for lunch today, I feel compelled to tell you something about myself.
Like I mention up above - it's easy to make a meal of this by serving it topped with a poached egg. Inspired by the Carrot & Fennel Soup in The Essential New York Times Cookbook by Amanda Hesser. Fried rice made with wild rice, a thin omelette cut into strips, a splash of soy sauce, tofu, and whatever seasonal greens you have on hand - peas, asparagus, pea shoots, spinach.
Inspired by Hugh Fearnley-Whittingstall's soda bread recipe, this version is made with a blend of spelt flour and all-purpose flour. Warm, coin-shaped slices of pan-fried carrots, white alubia beans, and chopped dill tossed with a tangy-sweet lemon shallot dressing. I hear you about the umbrella, I too live in a very rainy part of the world and have a favourite umbrella. Thanks for posting this soup recipe - I get in such habits with carrots: roasted, grated raw, dipped in hummus. Exactly how I feel about my Outdoor Research foldable slate colored hat which came out of my bag at a music festival this summer and never made it's way back in. All these ingredients are fresh in season in the markets of Florence, where I am currently living. Caramelized onions and chicken stock add deep flavor to this simple soup without overwhelming the delicate carrots. There's nothing better than coming home to freshly prepared soup as the cold weather draws in. Once the Onion and Garlic have finished frying, throw in the Carrots along with the crumbled Stock Cube, Cumin and tear in half of the Coriander. Stir everything together then top up the contents of the pan with boiling water until everything is just about covered.
After 10 minutes, ladle the contents of the pan into a jug suitable to use with a hand blender.
Season the soup with Salt and Pepper and garnish with the rest of the Coriander, then serve. Check out the cooking video below, and for some more winter warmers, see my Butternut Squash Soup and Irish Stew Recipe.
I've sung pureed soup's praises before, and I'll sing them again: few foods are more satisfying, nourishing, and leftovers-friendly while still allowing room for experimentation and intrigue. A quick word on the garnishes: I know what you're thinking — four components for one soup .
Add the vegetable stock, scraping the bottom of the pot to deglaze any browned bits, bring to a boil, and then reduce to heat to maintain a simmer. Meanwhile, whisk together the tahini, lemon juice, water, and a pinch of salt in a small bowl till smooth.
Blend the soup until smooth, either using an immersion blender or by carefully transferring to a blender in batches. Ladle the soup into bowls, and garnish each bowl with a dollop of the lemon-tahini mixture, a pinch of dukkah, za'atar, or sesame seeds, roasted chickpeas, and chopped parsley.
Modernist Cuisine was the first place I saw a good description of pressure cooked vegetable soups. There are countless variations you can do because you can vary both the vegetable, the finishing liquid, and the garnishes. Because these soups are so rich, I like to serve them in small amounts, which makes them great for hors d'oeuvres. For this soup, the spicy flavor of ginger really complements the super-sweet carrot flavor that develops in the soup. You may want to remove the cores from the carrots before cooking if your carrots are not too sweet.
You will have probably have to add a lot more liquid at the end due to the loss of moisture in the oven. If you would like more information about the modernist techniques, ingredients, and equipment used in the caramelized carrot ginger soup recipe you can check out the following. If you like this recipe you can get it and more than 100 other recipes that will help you create remarkable cocktails, hors d'oeuvres and small plates that will amaze your friends.
Also, if you are just getting started experimenting with molecular gastronomy and modernist cuisine then I highly recommend one of these molecular gastronomy kits. Modernist Cooking Made Easy: Getting Started covers many of the popular modernist techniques such as gelling, spherification, and foams.

If so, please join the more than 10,000 people who receive my exclusive newsletter and get a FREE COPY of my printable modernist ingredient cheatsheet. Disclaimer: Some links on this site may be referral links that if used to purchased products from I may receive money. It’s time for soup again.  Chilly days, and falling leaves always make we want soup, so I made some for lunch today, photographed it, and voila!  The beautiful orange colour of this tasty soup is perfect for fall! From my Awesome Banana Muffin Recipe to Casseroles, Cakes, Salads and everything in between, all of my recipes are guaranteed simple and tasty! In large saucepan, combine carrots, celery, onion, orange peel, and juice, gingerroot, garlic, and vegetable or chicken stock. In a food processor bowl or covered blender container, carefully puree the carrot mixture, half at a time, until its smooth.
In a small skillet, cook chopped green onions in toasted sesame oil until tender, but not brown.
The dough is littered with seeds - sunflower seeds, pumpkin seeds, sesame seeds, poppy seeds, flax seeds, and fennel seeds. Despite not having spent a weekend eating and celebrating Thanksgiving I completely appreciate the idea of a clean, simple and hearty meal like this beautiful soup. Even if I don't like certain ingredients your lush and deep photos make me WANT to eat whatever is pictured! I think of it often, search online for one being sold, and wish they still made the slate version.
I've actually never cooked with fennel before because I didn't have any recipes to use it in - really looking forward to trying this out - I love the flavors of fennel and citrus together! December 1, 2010 SuesThis is awesome and definitely something I'll need to make for my parents' anniversary in January. December 1, 2010 Bradford MumpowerWhile this comment is not in regards to this recipe, I wanted to give a quick thanks to your for writing this blog.
December 7, 2010 haccpEverything you cook looks so delicious, but (probably because I am a lazy cook myself) I wanted to say how lovely your photographs are.
I had such a great time putting this together as gathering goodies from markets is basically the highlight of my day.
Add the carrots, leek, garlic, coriander, cumin, 1 teaspoon salt, and pepper flakes, and saute, stirring occasionally, until they begin to brown, about 15 minutes. The flavor profile will be a little different than the pressure cooked version but it still should turn out deliciously. It also explores modernist ingredients like agar, sodium alginate, tapioca maltodextrin, and xanthan gum. I look forward to sending you recipes, links, and exclusive content and offers that you can't find anywhere else on the site, and I'll send you a free copy of my modernist ingredient cheatsheet too! I look forward to guiding you through the process of discovering sous vide with amazing articles, recipes, and tips and tricks you can use to impress your friends and family by turning out amazing food time and time again! I often crave clean, simple meals in between all the holiday decadence, and there was a carrot & fennel soup in Amanda's book that sounded just right. Stir in the carrots and cook another 10 minutes, just long enough for them to soften a touch and start taking on a bit of color. Serve dusted, generously, with freshly grated Parmesan, and a sprinkling of the reserved fennel fronds. Incidentally, I am planning to post shortly a recipe for a two- ingredient leek soup, as an easy after-holiday idea. November 28, 2010 LinseyHeidi, an old guru offered me an identical umbrella in Darjeeling. November 29, 2010 Jane Pmarvelous recipe, but please tell us that your favorite umbrella has found its way back to you.
I was at a restaurant recently where they served caramelized fennel and orange peels as a garnish - soo good! I am a massage therapist, and one of my health conscience clients turned me onto your blog. December 2, 2010 KatePHeidi, i just noticed the new cover for your forthcoming book sitting quietly on the side of the page - it looks just gorgeous!
Creamy without using cream and garnished with all matter of excellent nibbles, it's the sort of soup that is worthy of a light meal in and of itself. It is all presented in an easy to understand format along with more than 80 recipes and photographs. It's simple, brothy, and the perfect way to use up a bunch of bushy-topped farmers' market carrots.

November 28, 2010 SisiI love how you always incorporate organic, or locally grown farmers market ingredients.
I myself get very attached to things that I have and when they are lost it really, really bothers me. November 30, 2010 Chiot's RunI'm always trying ti find ways to work fennel into my cooking besides shaved in a salad. Well, this year I cooked everything for the meal from your website: Tuscan Kale Salad, Double Broccoli and Quinoa and Pumpkin and Feta Muffins. It's a tendency that carries over into other areas of my life (books and magazines aside) and it works out nicely because our apartment isn't particularly large. In celebration, I will be making this soup both in praise of being done and to drown my sorrows in tasty wild rice and fennel. November 29, 2010 windycityveganMy mom *just now* called me to see if I can think of a way for her to use the fennel bulb in her crisper - can't wait to make this soup.
I had a house fire and lost a lot of personal things and though I could replace them, I don't want to as they were special things and can't really be replaced exactly. Few years back it broke and I was devastated so I went on line and find the clock on some italian site and ordered it :) great soup btw!! But it's raining today, and I'm sitting here next to the window, lovely bowl of soup in front of me, thinking about my favorite umbrella.
Bring to a simmer and simmer, covered, until the carrots are very tender, another 15-20 minutes or so. I made it two days ago, using barley instead of rice and adding chopped portobello mushrooms. Spiced chickpeas, a tahini-lemon dollop, dukkah, and parsley make the soup the lovely dish it is by providing loads of textural and flavor contrast, while adding minimal time and effort to the recipe. Midnight blue adorned with tiny, pin-point white dots, it has scalloped edges and folds down to a size that can usually be accommodated by my bag. I also had a vibrant blood orange olive oil on hand, so I used that to add a citrusy accent to this soup, you can certainly use fresh orange juice instead.
It braves a strong wind with confidence, and guides rivulets of water out past my shoulders before letting them drop - keeping me dry in the process.
And, as I mention below, you can top with a poached egg and have a one-dish meal on your hands.
November 29, 2010 Tarufeeling such an attraction to your photos, they are gorgeous and gives me peace of mind and harmony. December 1, 2010 DeborahI was so intrigued by your umbrella saga that I purchased a Muji Umbrella on line today, direct from the Muji store. I bought it at a Muji store in Tokyo, and thoroughly enjoyed having it as my rainy day partner.
First, my grandmother used to make a soup of carrot and fennel and it was a favourite of mine growing up.
I've never tried to re-create it myself but might bring myself to brave the tears this week. Because I am not into having a lot of things, I fall really hard for the special things I own. Second, one of the first purchases that I made for myself when I moved away from home for the first time was a polka dot umbrella. And then, a few months back, it went with me to Tartine - the sun broke through, we sat outside, visited with a few friends, had a few treats, and when I walked away from the table I must have left it hooked to the back of my chair. I also take photographs of favorite clothes that I have just plain worn out before I send them on their way to Goodwill or the trash. I've tried three umbrellas since I lost the Muji, and quite frankly, rainy days aren't quite the same.
Today I remember it and all the times it was there, waiting for me in my back pack, to save my hair from a good drenching.
November 29, 2010 MarcMuji Europe sells an umbrella that looks a lot like yours, but doesn't seem to fold. November 30, 2010 Anne MarieOh my gosh, I can't wait to make this tonight with the six seed soda bread. I managed to get some wonderfully natural-looking carrots this week (knobbly and non-identical in shape and size).

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